Yorkshire puddings filled with charred greens & mint sauce

Serve up a batch of golden brown Yorkshire puddings, filled with charred greens and a silky mint sauce, to go with your perfect Sunday roast

  • Prep:15 mins
    Cook:40 mins
  • Serves 8
  • Easy

Nutrition per serving

  • kcal 178
  • fat 8g
  • saturates 1g
  • carbs 16g
  • sugars 2g
  • fibre 3g
  • protein 8g
  • salt 0.18g


  • 140g plain flour
  • 4 large eggs
  • 200ml Alpro almond drink, unsweetened
  • 600g mixed greens like spring greens, long stem broccoli, asparagus and baby leeks
  • 1 tbsp vegetable oil, plus extra for the tins
  • 4 tbsp white balsamic vinegar or white wine vinegar
  • 1 shallot, finely chopped
  • large bunch of mint, leaves picked and finely chopped


  1. Whisk the flour and eggs in a large bowl until you have a smooth, thick paste. Slowly whisk in the almond milk until you get a batter the consistency of double cream. Season with salt and pepper, and leave to rest.

  2. Heat the oven to 230C/210C fan/gas 8. Bring a large pan of salted water to the boil, and add the tougher greens like baby leeks, and thicker stemmed greens, and blanch for 3-4 mins, adding the leafier greens for the last 1-2 mins. Drain well, then pat dry with kitchen paper.

  3. Add a little oil to the bases of two 12-hole muffin tins or two four-hole shallow Yorkshire pudding tins so it coats the bases of the tins evenly. Heat in the oven for 10-15 mins.

  4. Mix the vinegar, shallot, mint and 3-4 tbsp water to make a fresh mint sauce. Season with a little salt and blend with a stick blender until smooth, if you like. Leave at room temperature while you make the Yorkshires. 

  5. Pour the batter into a jug, and pour the batter into the hot oil in the tins. Transfer back to the oven, and put in the oven for 15-18 mins until golden and risen. Don’t open the door during cooking. 

  6. Meanwhile, heat a griddle pan to very hot. Toss the blanched veg in a large bowl with the oil and some seasoning. Char for 2-3 mins on all sides until picking up the grill marks and the greens are tender. Chop any large greens, and serve in the Yorkshires with a spoon of the mint sauce over the top.

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