| | Yorkshire pudding with roast vegies
Yorkshire pudding with roast vegies
Yorkshire pudding with roast vegies 4.3-5 9
  • Calories: 1769 kj
  • Fat: 22g
  • Carbohydrates: 10g

How to Make:

  1. Preheat oven to 220C/200C. Line a baking tray with baking paper. Place tomato and zucchini in a single layer on prepared tray. Sprinkle with fennel. Drizzle with 1 tbs of the oil. Toss to combine. Season. Roast for 20 minutes or until vegies are starting to collapse.
  2. For the batter, place the flour in a bowl. Make a well. Add egg and half of the milk to the well. Use a whisk to combine. Gradually add remaining milk, whisking constantly until smooth. Stir through basil. Season well.
  3. Pour remaining oil into a 20cm heavy-based ovenproof dish. Place dish in the oven with the vegies for 5 minutes to heat. Pour batter into heated dish. Bake for 15 minutes or until puffed and golden. Carefully remove from oven. Sprinkle cheese into the dip in the batter. Spoon over tomato mixture. Bake for a further 5 minutes or until cheese has melted. Top with basil. Drizzle with vinegar, if using.
Time for preparing:
45 min.


  • 3 truss tomatoes, cut into wedges
  • 1 large zucchini, halved lengthways, sliced
  • 1/2 teaspoon fennel seeds
  • 2 tablespoons extra virgin olive oil
  • 100g mozzarella, shredded
  • Fresh basil leaves, to serve
  • Balsamic vinegar, to drizzle (optional)
  • Batter
  • 150g (1 cup) plain flour
  • 4 eggs, lightly whisked
  • 250ml (1 cup) milk
  • 2 tablespoons fresh basil, chopped