Organic Minature Herbed Yorkshire Puddings with Mushroom Stuffing

Submitted by: Sarah Sprosen

Serves: 4, Bristol

Ingredients

Suitable for vegetarians
65g strong white flour
150ml semi-skimmed milk
1tbsp chopped fresh mixed herbs
1 egg
Vegetable oil

MUSHROOM STUFFING:
25g butter
1tbsp vegetable oil
175g mixture of mushroom
2 shallots
2-3 rashers smoked streaky bacon
4 tbsp dry sherry or brandy
85ml single cream
salt and pepper

Method

Beat the flour, egg and half the milk until smooth, add herbs, seasoning and the rest of the milk.
Heat the oven to 230C/450F/gas 8 and put a teaspoon of oil into each mould of a small cake or patty tin. Place in the oven for 15-20 minutes until the oil is smoking. Pour in the batter and cook for 15 minutes. Meanwhile melt the butter and oil together. Chop the bacon small and slice the shallots and mushrooms. Add the bacon, cook for 2 minutes add the shallots and mushrooms and cook for 3 minutes. Then add the sherry and cook for 3 minutes. Then pour in the cream and seasoning to taste. Stir for a few minutes until thickened.
Put a slit in each yorkshire and stuff the mushroom mixture inside using a slotted spoon and pour the remaining sauce around the puddings.
Can make in advance and warm through in the oven for 10 minutes but use organic double cream or organic creme fraiche and leave to thicken for longer.

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