Pre-heat the oven to 230°C/210ºC/gas mark 8.
To make the Yorkshire pudding batter, place the flour, salt and pepper into a large bowl. Make a dip in the centre and add the beaten eggs gradually, mixing as you go along. Add the milk gradually and whisk in between each addition. Keep whisking until all the milk has been added. The batter may have lumps in it, but don’t worry. Cover and leave to rest for up to 1 hour.
Place the prepared vegetables (except the tomatoes) into a large oven-proof baking dish. Drizzle over the oil and mix them to coat. Roast in the oven for 20-25 minutes until they are starting to brown around the edges.
Add the cherry tomatoes and then pour the Yorkshire pudding batter over the vegetables. Cook for a further 20 to 25 minutes until the pudding is well risen and golden brown, resisting the urge to open the oven door for the first 15 minutes, as this will make the pudding drop.
Take out of the oven and cut into squares. Serve immediately with gravy and steamed Tenderstem® broccoli.
Tip for gravy: if you have some Yorkshire pudding batter remaining, add a tbsp of vegetable stock powder and some boiling water to mix – you will have a quick and tasty thick, creamy vegetarian gravy
Lavender and Loveage
Karen is a freelance writer and recipe developer who shares her time between North Yorkshire and France. She has a passion for art, travel, books, photography, seasonal food and cheese.See profile
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Nutrition analysis of recipes featured on the Tenderstem® broccoli website is calculated by a registered dietitian using McCance and Widdowson's The Composition of Foods, Seventh Edition, but may vary slightly depending on the specific ingredients used. Analyses do not include optional ingredients or suggested accompaniments unless specific amounts are given. If there is a range in the amount of an ingredient, the smaller amount is used. When a recipe lists a choice of ingredients, the first is used.