COLCANNON-STUFFED YORKSHIRE PUDDINGS

Irish Filling in a British Classic

Description: This delicious fusion brings together two beloved comfort foods: fluffy Yorkshire puddings and creamy Irish colcannon. Perfect as a starter, side dish, or party nibble, these golden puddings are filled with buttery mashed potatoes mixed with cabbage, onions, and herbs for a hearty Irish twist.

Preparation Time: 20 minutes
Cooking Time: 30 minutes
Serving Size: Makes 12 filled puddings

Ingredients

For the Yorkshire Puddings

140g (1 cup) plain flour
4 large eggs
200ml (¾ cup + 1 tbsp) milk
2–3 tbsp oil or beef dripping
Pinch of salt

For the Colcannon Filling

500g (1 lb) potatoes, peeled and cubed
150g (1 ½ cups) finely shredded cabbage or kale
3 spring onions, sliced
50g (3 tbsp) butter
50–75ml (3–5 tbsp) milk or cream
Salt and pepper, to taste

Instructions

Step 1 – Make the Yorkshire Puddings

Preheat oven to 220°C (425°F). Add ½ tsp oil into each hole of a 12-cup muffin tin. Heat the tray in the oven until the oil is very hot. Meanwhile, whisk together flour, eggs, milk, and salt into a smooth batter. Carefully pour the batter into the hot tin and bake for 20–25 minutes until risen and golden.

Step 2 – Prepare the Colcannon

Boil the potatoes until tender, then drain and mash. In a pan, cook the cabbage or kale until softened. Stir into the potatoes along with butter, milk, and spring onions. Season well.