RECIPE
Stuffed mini Yorkshire puddings
Rosie Brandreth-Poynter
MAKES 24 MINI PUDDINGS
• olive oil , for greasing
• 85g plain flour
• 1 egg
• 85ml milk
FOR THE FILLING
• 1 red onion , chopped
• 1 red pepper , chopped
• 1 small red chilli , chopped ( deseeded if you prefer less heat )
• 2 garlic cloves , finely chopped
• 2 tbsp balsamic vinegar
• 2 tbsp red wine vinegar
• 75g dark brown soft sugar
• 75g mascarpone
• handful fresh parsley , leaves picked
1 . Heat the oven to 220C / 200C fan / gas 7 . Use a pastry brush to liberally grease a 24-hole mini tin with olive oil , making sure the sides of each hole are covered . Put in the oven to heat up for 5-10 mins . 2 . Make the Yorkshire batter by adding the flour , egg , milk and 50ml water to a large bowl and whisking until smooth . Season and transfer to a large jug . 3 . Remove the hot tin from the oven and carefully pour batter into the holes so that each one is between a third and half full . Bake for 12 mins until crisp , golden and risen . Carefully tip straight out onto a wire cooling rack .
4 . Make the filling by gently heating the onion , pepper , chilli , garlic , vinegars and sugar in a pan , stirring frequently until the vegetables are soft and the liquid has reduced and thickened ( about 10 mins ). 5 . Add the vegetable mix and mascarpone to a food processor and blitz until smooth . 6 . Pipe the filling into each Yorkshire pudding and top with a parsley leaf . If necessary , make a hole in the middle of any rounder puddings to allow space for more filling .
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