I’m not a fan of the term ‘comfort food’. All food is comfort to me. And anyway, what would that make other food? Uncomfortable? Hardly. That said, I do understand that some situations require filling, warming nursery food. And this week, complete with frosty mornings and an icy wind, is a case in point.

Gardening at this time of year is, if I’m honest, more of a chore than a pleasure – not terribly satisfying. Clearing damp, dead pumpkin leaves and dismantling tangled bean canes leaves you with little more than wet gloves, freezing fingers and a longing for tea.

Still, at least the harvests from the patch can provide some comfort. The kale is cropping nicely now and the pumpkin harvest was good, so this week I’m making the most of both for a satisfying and warming vegetarian supper of stuffed Yorkshire pudding.

Stuffed vegetarian yorkshire puddings - gluts and gluttony

The recipe seems long and a bit of a fiddle, but it’s deceptive. You can prep the filling in advance then just heat everything up whilst you make the yorkies. I generally go with 3 yorkies per person but it depends on the size of your Yorkshire pudding tin (and the size of your people too). If you’re into drinks parties, make these mini and serve them as wintery canapés.

Veg-stuffed yorkshire puddings

Prep Time: 1 hour

Cook Time: 1 hour

Total Time: 1 hour

Serves 2

Veg-stuffed yorkshire puddings

A warming vegetarian supper. Crisp Yorkshire puddings fully loaded with kale, pumpkin mash and mushrooms.

  • For the yorkshire puddings:
  • 50g plain flour
  • 1 egg
  • 40ml milk
  • 25ml water
  • 4 tbsp sunflower oil
  • For the filling:
  • ½ small squash (250g), skin on
  • 2 cloves garlic
  • 3 sage leaves
  • Slug olive oil
  • Knob of butter
  • 1 tsp olive oil
  • 2 portobello mushrooms, sliced
  • 1tsp thyme leaves
  • 200g kale
  1. Start by preparing the batter for the yorkies. Whisk the flour, egg, milk and water together to form a smooth mixture and season with salt and pepper. Leave to rest for at least 30 minutes whilst you get on with the filling.
  2. Pre-heat the oven to 200C. Slice one of the cloves of garlic and scatter it over the flesh of the squash. Do the same with the sage. Season with salt and pepper and drizzle with a slug of olive oil. Wrap the squash tightly in foil and bake in the oven for 45 minutes or until it turns squidgy and soft to the centre. Remove from the oven and leave to cool before scooping out the soft flesh into a saucepan and discarding the skin, garlic and sage. Set aside until needed.
  3. Whilst the squash is cooking you can make the rest of the filling. Melt the butter in a frying pan with the oil. Once fizzing, add the mushrooms and fry over a fairly high heat for 5 minutes until they are dark and soft. Turn the heat down and add the second garlic clove, crushed, plus the thyme leaves and some salt. Cook for 3-5 minutes then set aside until needed.
  4. For the kale, tear the kale leaves from the stalk and wash thoroughly. With the washing water still clinging to the leaves, pop the kale in pan for which you have a lid and wilt gently, lid on, for 5 minutes until soft. Set aside until needed.
  5. When you’re ready to assemble everything, turn the oven up to 210C. Find a large muffin tin and divide the sunflower oil evenly between 6 of the muffin moulds. (If you have very large muffin moulds you may only get 4 yorkies out of the batter.) Place the tin in the oven so the oil can get really hot. After 5 minutes remove the tin (carefully!) and quickly pour the yorkie batter into the 6 moulds. It should sizzle vigorously so take care. If you can do this whilst the tin is still in the oven then so much the better. Cook the yorkies for 10-12 minutes until the balloon and turn golden brown.
  6. Whilst the yorkies cook, warm the squash, kale and mushrooms and check the seasoning then stuff everything into the just cooked yorkies and serve immediately.
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