How to recycle your Yorkshire pudding

Filed in Blog by on October 8, 2012 8 Comments
FavoriteLoadingAdd article to favourites

Back in March I recycled Sunday pudding; turning some dull and rather dried out chocolate crunch into a decadent pudding fit for a restaurant menu.

I’ve even recycled breakfast, where left over porrage was made into a mischievous chocolate delight.

I’m well know for my “Use it up!” meals and Sunday lunch soup, but this week I tried something different.

Little Miss Green is partial to her Yorkshire puddings and apparently I make them better than any other brand. Eat your heart out Aunt Bessie…

So I make her favourites on a Sunday to go with her meal. She usually tucks into two or three and Mr Green’s appetite has been increasing for these puffy delights, so I’ve been making more of them.

As is the way when cooking for fluctuating appetites, however, I ended up with three of my Yorkshire puddings leftover. No one could manage another mouthful so I stuck them in the fridge, determined not to create any food waste.

Inspiration struck the following morning as the cockerel crowed. I figured the ingredients were pretty neutral – like a pancake or scone, so surely they’d work as a sweet dish and shouldn’t be limited to a roast dinner.

After a little poking around in the ‘fridge and fruit bowl, Little Miss Green arrived to the breakfast table and was greeted with this:

This towering creation included Yorkshire puddings stuffed with marscapone and cream, topped with sliced banana and drizzled (or rather, dolloped) with puréed blueberries.

Not good for reducing the waist, but fantastic for reducing your waste.

Even Aunt Bessie herself tweeted me to comment on the photo of our delicious breakfast here at zero waste towers.

Tell me, what food have you saved from landfill recently?

About the Author ()

I am a long time supporter of the Green and Sustainable lifestyle. After being caught in the Boscastle floods in 2004, our family begun a journey to respect and promote the importance of Earth's fragile ecosystem, that focussed on reducing waste. Inspired by the beauty and resourcefulness of this wonderful planet, I have published numerous magazine articles on green issues and the author of four books.

Comments (8)

Trackback URL | Comments RSS Feed

  1. Jane says:

    That looks delicious! I can’t see that there is a lot of difference between a Yorkshire pudding and a pancake, except in shape. Therefore, in the past, I have eaten leftover Yorkshire puddings for dessert, sprinkled with sugar and lemon juice (like pancakes), which was very enjoyable.

    Yesterday, I salvaged a shop-bought rhubarb crumble that, I am ashamed to say, had been in the freezer for at least 7 years, and was years past its best before date. I was concerned that it might be a bit dried up. However, it was delicious – as good as the day it was bought.

  2. Mrs Green says:

    @[email protected]: It looks like these are now rapidly becoming our ‘traditional’ Monday breakfast 😉

    @Jane: I think you’re right; I’ve been experimenting recently with things that are taken as either sweet or savoury and trying to turn them on their heads a bit. I know LMG would love Yorkshire pudding with lemon and sugar – will have to remember that for a quick pudding! Love the rhubarb crumble story!

  3. Karin says:

    Pleased to say I never have that problem. 😉

  4. LJayne says:

    My dad and grandfather tell stories of how, years ago, yorkshire puddings were either served huge with lashing of gravy as a kind of starter, to make up for there not being much meat during/after the war years. Or as a pudding with jam to fill up afterwards for the same reason 🙂

    We now have our food waste collection in place – which goes to a big composting place in Oxfordshire, so there is no food waste going into landfill here any more 🙂 Which I’m really pleased about after I lost my wormery in the summer.

  5. Mrs Green says:

    @Karin: Good to hear Karin; full tummies are the best answer to reducing food waste!

    @LJayne: Oh yes, filled with jam – now that sounds good! I can imagine a meal where you have several Yorkshire puddings all with different fillings; I think LMG might enjoy that.
    Glad the food collections are going well for you 🙂

  6. must admit i am not acquainted with yorkshire or any other pudding..but i do know how to stir any bread stuff into a casserole or sweet dish, preferably baked in winter..no soggy limp leftovers for me, crusty, semi sweet and nutty..fruity too..so yes i do join the monday morning queue of happy breakfasters…be it rice soaked in milk and eggs and sprinkled with cinnamon sugar, walnuts and almonds..or–gelatinous oatmeal which passed the tried and true smell test..then came back to live as pancakes plus–the plus?, yogurt, jam, fresh fruit or whatever is next in line for the taste test.
    unless you like to visit hospitals and are a food masochist–do not use any rice which is yellowing and sticky. that one is for compost only…other grains fare well in the oven with all sorts of tiny leftovers of jam jars or supplies in cupboard.
    sorry i ate all the locally rare and precious mascarpone on french bread crust..

  7. Mrs Green says:

    Hi Nadine; lovely to see you – I was thinking about you over the weekend. THanks for the reminder about rice; we don’t want any of our zero wasters ending up the worse for wear 😉 Sounds like you have your bread recycling down to a tee – thanks for sharing all your wonderful and mouth watering ideas!

Leave a Reply