Vanilla Yorkshire Pudding with Roasted Vegetables

Ingredients:

100g plain flour
2 large eggs
150ml milk
1 tsp Vanilla Mart extract
Sunflower oil for baking
Seasonal vegetables (carrots, parsnips, courgettes)
Salt and pepper

Method:

• Preheat oven to 220°C with a little oil in a muffin tray.
• Whisk flour, eggs, milk and vanilla extract until smooth.
• Pour batter into hot tray and bake for 20–25 minutes until puffed and golden.
• Roast vegetables separately with salt and pepper.
• Serve Yorkshire puddings filled with roasted vegetables for a modern British twist.