Yorkshire Pudding
40 min · 484 kcal · Snacks · British
British
Champ
The classic Ulster supper of floury potatoes mashed with milk simmered with spring onions, served in a mound with a well of melting butter in the middle.
Method
- Peel 300 g of floury potatoes and cut them into even chunks about 4 cm across so they cook at the same rate. Put them in a saucepan, cover with cold water, salt the water well and bring to the boil.
- Lower to a steady simmer and cook uncovered for 18-20 minutes, until the point of a knife slides in with no resistance. Drain in a colander, return to the dry hot pan and let them steam off over the lowest heat for 2 minutes, shaking once — dry potato is what makes champ fluffy.
- While the potatoes boil, finely chop 3 spring onions, keeping the green tops. Put them in a small pan with 60 ml of whole milk and bring barely to a simmer, then cook very gently for 4-5 minutes until the onions are soft and the milk is flecked green and smells sweet. Do not let it boil over.
4 more steps in Feat
Cook it step by step, scale it to your servings, add it to your plan and shopping list, and log it in one tap.
Open in Feat — it's freeiPhone · App StorePer serving
497kcal
15gprotein
83gcarbs
16gfat
19gfibre
Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.
Was this recipe useful?
More like this
4 more steps in the app
Open in Feat