Warming Winter Yorkshire Puddings

With a history full of mystery, Yorkshire puddings supposedly became a way to fill tummies and keep everyone happy when meat was too expensive or when there was a shortage. Now the delicious battery puddings hold a special place in everyone's hearts and a prominent spot on winter menus. With winter in full swing we've created a delicious recipe that has the perfect Yorkshire puds - so you can add it to your winter recipe repertoire and keep warm, toasty and satisfied.

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YORKSHIRE PUDDINGS WITH MAPLE KUMARA AND ’HORSERADISH’

READY IN: 50 MIN
PREP TIME: 35 MIN
COOK TIME: 25 MIN

YORKSHIRE PUDDINGS
1 egg
¾ cup milk 
¾ cup flour 
¼ tsp salt 

MAPLE KUMARA
300g orange kumara, peeled and diced 2cm
1 tablespoon maple syrup
1 tablespoon butter  
1-2 tablespoons milk 

TOMATO WALNUT TOSS
2 shallots
2 tomatoes
1 teaspoon fennel seed mix (1  part fennel seed, 1 part coriander seed)
25g chopped walnuts
¼ teaspoon salt
½ bag baby spinach leaved 
Zest and juice of ½ lemon
50g smoked mozzarella

TO SERVE
1 punnet tokinashi ‘horseradish’ sprouts

 

PREHEAT oven to 220°C. Bring a small pot of salted water to the boil. Set aside a 6-cup, medium sized muffin tin or small baking dish (measuring about 10 x 10cm).

1. Whisk egg and first measure of milk in a large bowl. Gradually add flour and salt and whisk until smooth. Set batter aside to rest for 20 minutes. When the batter has 10 minutes rest time remaining, pour ½ tablespoon of canola oil into the base of each muffin cup. Do not use olive oil.

2. Place muffin tin in oven (on middle rack) to heat for 10 minutes. Carefully remove tins and pour ¼ cup measure of batter into each muffin cup. Bake puddings for 20-24 minutes, until puddings have risen or are golden and cooked through. Do not open oven during cook time as pudding may collapse. 

3. While puddings bake, cook kumara in pot of boiling water for about 15 minutes, until very tender. Drain well and return to pot with maple syrup, butter and second measure of milk. Mash until very smooth and season to taste with salt and pepper. Set aside, covered, to keep warm.

4. While kumara cooks, thinly slice shallots and dice tomatoes 2cm. Heat a drizzle of oil in a large fry-pan on low-medium heat and cook shallots 3-4 minutes, until softened and beginning to caramelise. Add fennel seed mix and walnuts and cook 1-2 minutes, until fragrant. 

5. Add tomatoes and salt and cook for about 3 minutes, until tomatoes break down and thicken slightly. Toss through spinach and lemon zest and juice, until spinach is wilted. Roughly tear mozzarella and fold through. Season to taste. Use kitchen scissors to trim tops of tokinashi ‘horseradish’ sprouts for garnish.  

TO SERVE, place a spoonful of maple kumara on each plate and top with 1-2 Yorkshire puddings. Spoon over tomato walnut toss and sprinkle with freshly trimmed tokinashi sprouts.

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