How to make huge Stuffed Yorkshire Pudding for Vegetarians in festive time

How to make the perfect Yorkshire Puddings to serve with your Sunday roast every time! Who better to show you how to make the Best Yorkshire Puddings than a Yorkshireman?
Remember to allow the batter to rest in the fridge for at least 30 minutes, ideally 3 hours or overnight, to make the perfect Yorkshire Puddings every time! This will yield the best Yorkshire Puddings ever: high, light, crisp, and chewy. Yorkshire Pudding freezes extremely well.

With butternut Pumpkins, sweet onions, apples, cheese, herbs and flour, these stuffed Yorkshire puddings make for a deliciously warm and fruity starter or Christmas Eve treat. Both Meat eaters and vegetarians love it. Now let’s get started.

Ingredients

Ingredients
150g All Purpose flour
4 eggs
175 ml milk
25 ml water
Shortening/beef dripping / veg oil
Pinch of salt
Pinch of black pepper – optional

This recipe makes 12 muffin tin Yorkshire Puds; double the amount to make 24 - like me! This recipe can be doubled or halved to suit your needs.

Steps
1. Wash Pumpkin, peel its skin, and take the seeds out, then cut it into 1cm slices.
2. Pour a little olive oil, a little kiss of vintage, and add some pepper into a tray.
3. Put Pumpkin Slices into a tray.
4. Cut apples into quarters, remove the stalk, and cut quarters into half.
5. Peel sweet onions, quarter them and cut them into eights.
6. Mix slices of apples, sweet onions into the pumpkin tray.
7. Roast the mixture in an oven at 180C for about 40- 45 minutes.
8. Take plain flour, 150ml of milk with 50ml of water, a pinch of salt, 4 eggs, and whisk the mixture up.
9. Add a swig of oil into a tray, next, pour the batter and put it in the oven at 220C for 20 minutes without opening the oven. Keep a steamy environment in the oven and Yorkshire pudding is to cook up, up, up, and you will have a fantastic traybake.
10. Take Yorkshire pudding out of the oven, and put roast veg to cover its surface.
11. Sprinkle stilton cheese on the Pudding, then take off the rosemary, put it in oil, and add into pudding.
12. Put it in the oven for 5-10 minutes.
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