Name: Bubble and squeak Yorkshire pudding traybake recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 8
Ingredients: 500.00 ml plain flour; 1/8 tsp baking powder; 4 eggs; 375.00 ml milk; 40.00 ml dijon mustard; 60.00 ml vegetable oil; 500.00 ml cooked cabbage; 2 large potatoes, diced, cooked; 2 carrots, sliced, cooked; 3 slices ham, cut into strips

by Greer Worsley Last updated on 02/08/2023

Use up your leftover veggies in this glorious union of bubble and squeak and Yorkshire pudding. - Greer Worsley

Ingredients

2 cups plain flour
1/8 tsp baking powder
4 eggs
1 1/2 cups milk
2 tbsp dijon mustard
3 tbsp vegetable oil
2 cups cooked cabbage
2 large potatoes, diced, cooked
2 carrots, sliced, cooked
3 slices ham, cut into strips

Method

Step 1

Preheat oven to 200C. In a large mixing bowl, whisk flour and baking powder. Make a well in the centre and add eggs and milk. Whisk until very smooth and pourable. Add a little extra milk if it is too thick. Whisk in mustard and plenty of salt and pepper.
Step 2

Add oil to an 8-cup capacity oven-proof dish. Heat in the oven for 5 minutes. Remove dish from oven and pour in batter. Distribute cookies cabbage, potato and carrots over the top of the batter. Bake for 15 minutes. Remove from oven and add ham to the top of the pudding. Return to the oven and bake for a further 10 minutes until vegetables are browning and pudding has set.
Step 3

Slice into 6 or 8 squares and enjoy while still warm.