Mush­room, spinach & ri­cotta York­shire pud­ding

House Beautiful (UK) - - Delicious Recipes -



2tbsp sun­flower oil

225ml whole milk

4 large eggs

115g self-rais­ing flour

½tsp fine sea salt


400g spinach, washed 1tbsp sun­flower oil

50g un­salted but­ter

400g chest­nut mush­rooms, finely sliced

1 small onion, finely sliced ¼tsp freshly grated nut­meg

250g ri­cotta

125g pecorino cheese, finely grated

100g moz­zarella cheese,

torn into small pieces

1 Pre­heat the oven to 250°C/230°C fan/gas 9. Pour the oil for the bat­ter into the base of a medium roast­ing dish (about 30 x 20cm) and put into the oven to get very hot.

2 For the bat­ter, put the milk and eggs into a jug and beat to­gether. Com­bine the flour and salt in a bowl and add a gen­er­ous splash of the liq­uid in­gre­di­ents. Whisk to form a smooth, thick bat­ter, then slowly pour in the re­main­ing liq­uid, whisk­ing as you go. By this time the oil should have got very hot in the roast­ing tray, so drop a lit­tle of the bat­ter in – if it siz­zles, the oil is ready. If not, leave the tray in the oven un­til it is hot.

3 Pour the bat­ter into the tray and re­turn it to the oven.

Bake for 20-25min, un­til the York­shire pud­ding has puffed up and is deep golden around the edges.

4 Mean­while make the fill­ing. Heat a dry fry­ing pan over a high heat and add the spinach. Cook, stir­ring, un­til the spinach wilts down, then tip it into a sieve set over a bowl. Add the oil, but­ter, mush­rooms and onion to the pan and cook, stir­ring fre­quently, un­til the mush­rooms soften – you need to en­sure all ex­cess liq­uid has evap­o­rated from the pan. Re­move the pan from the heat.

5 Squeeze out the ex­cess mois­ture from the spinach and dis­card its liq­uid.

6 Put into a bowl to­gether with the mush­rooms and onions, and add the nut­meg, ri­cotta and pecorino cheese. Sea­son to taste.

7 When the York­shire pud­ding is golden and puffed up, re­move it from the heat and scat­ter the fill­ing over it – you might need to press the pud­ding down in the cen­tre if it has bal­looned up com­pletely. Scat­ter the torn moz­zarella on top of the fill­ing. Re­turn the tray to the oven for 10-15min, un­til the moz­zarella cheese has melted. Serve im­me­di­ately.

Recipes taken from Com­fort by John Whaite (£19.99, Kyle Books)

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