Serves 2–3
Ingredients:
For the Yorkshire pudding batter:
- 1 cup plain flour
- 1 cup milk
- 1 cup eggs (approx. 3 large eggs)
- 3 tbsp sunflower oil (for the tin)
- Pinch of salt
For the toppings:
- 1 pack HECK smoky pork rashers
- 1 punnet cherry tomatoes on the vine
- 1 pack chestnut mushrooms, sliced
- 3 eggs
- 1 tbsp sunflower oil (for frying mushrooms)
Method:
1) In a jug, whisk together equal parts flour, milk, and eggs (roughly 1 cup each). Add a pinch of salt, whisk until smooth, and let it rest for 15-30 minutes.
2) Preheat your oven to 220°C (200°C fan). Place vine tomatoes on a tray, drizzle with oil, season with salt and pepper, and roast for 15-20 minutes until soft and blistered.
3) While the tomatoes roast, pan-fry HECK! Smoky Pork Rashers over medium-high heat until golden and crispy. Set aside on kitchen paper.
4) Heat 1 tbsp sunflower oil in a pan and fry sliced chestnut mushrooms until golden and tender. Season and set aside.
5) Pour 3 tbsp sunflower oil into a large roasting tin or oven-safe skillet. Heat in the oven for 5-7 minutes until the oil is smoking hot, then carefully pour in the rested batter. Bake for 20-25 minutes until puffed and golden (no peeking!)
6) While the Yorkshire bakes, fry or poach your eggs however you like them.
7) Let the Yorkshire sit for a couple of minutes once out of the oven, then load it up with the pork rashers, roasted tomatoes, mushrooms, and eggs. Cut into wedges and dig in & Enjoyyyy.