This recipe for Bubble and Squeak Yorkshire Pudding was inspired by Kim from our community. Kim used my Roast Dinner Rice Slice Recipe and merged it with one of her childhood favourite recipes of Yorkshire Pudding. She shared her inspiration and photos with me. It inspired me to have a crack myself with some of our dinner left overs. It turned out to be awesome cut into squares for the school lunchbox. Our daughter gave it the name of Bubble and Squeak Yorkshire Pudding.
- 1-2 cups leftover veggies and protein (we had roast lamb, but could be chicken, chickpeas, cannelinni beans etc)
- 1 tblspn butter or oil
- 1/4 cup leftover gravy or sauce of your choice
- 1-2 tspns Dukkah or seasonings of your choice
- 1 cup plain flour (Kim and I used Orgran Gluten Free)
- 2 eggs
- 1 cup milk
- pinch of salt
- Roughly chop up your leftover veggies and protein
- Melt butter or warm oil in a frying pan
- Throw all leftovers in the frying pan with dukkah. Lightly saute
- Add in the gravy and mix well (at this point, you could throw in some peas and corn, then serve this bubble and squeak with a salad as a meal if you wish to)
- Take the frying pan off heat and allow the bubble and squeak to cool down
- In a separate bowl mix the rest of the ingredients
- Stir the bubble and squeak through the batter
- Pour batter into a lined lamington – allow to rest in fridge for 1 hour (or more if you have time)
- Bake in preheated 180 degree oven for 40 mins or until skew comes out clean
- Serve warm for dinner or cut into squares or fingers for the lunchbox.
Just a reminder, you don’t need to be a master chef, or have a big spotless kitchen to make awesome nutritious meals or snacks for your family.