This is Yorkshire pudding with a posh twist – baked into the batter are delicious sun-dried tomatoes and crumbly goat's cheese. Serve this with a tangy balsamic dressing and a green leafy salad for a fantastic starter.
- 150g sun-dried tomatoes
- 4 eggs
- 225ml milk
- 100g plain flour
- 150g goat’s cheese
- Big handful of fresh chives
In a large jug, whisk the eggs with the milk.
In a bowl, sift the flour. Make a well in the centre of the flour and slowly pour in the egg and milk mixture, whisking quickly to combine. Continue to whisk until the mixture is smooth.
Heat the oven to 180C/gas mark 4.
Lightly oil a big baking tin and spread the tomatoes over the bottom.
Crumble the goat’s cheese and mix half of it into the batter.
Pour the batter over the tomatoes and then sprinkle the remaining goat’s cheese over the top.
Cook for 35 minutes. Serve with the chives sprinkled over the top.
Leave this dish to rest for at least five minutes before eating to allow the tomatoes to cool slightly.