How to recycle your Yorkshire pudding
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?