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GIANT YORKSHIRE PUDDING SUNDAY LUNCH RECIPE | BBC GO…



Giant Yorkshire pudding Sunday lunch recipe | BBC Go… image

Try this twist on a Sunday roast, with steak, potatoes, veg and gravy served in a giant Yorkshire pudding. Prep ahead and make Sunday lunch in no time

Provided by Good Food team

Categories     Dinner, Lunch, Main course

Total Time 1 hours 5 minutes

Prep Time 15 minutes

Cook Time 50 minutes

Yield 2

Number Of Ingredients 10

2 large eggs (these should make 100ml in a jug)
70g plain flour
100ml whole milk
rapeseed or sunflower oil, for the tin
1 fat steak (rather than a long, thin one)
rapeseed oil, for frying
1 large potato
2 carrots, peeled and cut into batons, or 8-10 baby carrots
4 stems Tenderstem broccoli
200-300ml gravy

Steps:

  • To make the batter, crack the eggs into a bowl or jug, then add the flour – it should make roughly the same quantity as the eggs. Whisk together until smooth. Gradually add the milk and carry on whisking until the mixture is lump-free. Season. Pour the batter into a jug, cover and chill for at least 30 mins and up to 24 hrs.
  • Heat a dry frying pan. Brush the steak with oil and season it well, place in the pan and brown on each side, then remove from the pan and leave to cool completely. If you’re making ahead, wrap and chill until you need it, up to 24 hrs. Peel the potato and cut it into quarters, put them in a pan, cover with water and then bring to the boil. Once they’ve come to the boil, cook for 2 mins, then drain. Leave to dry completely and chill until needed.
  • When you're ready to serve your Sunday lunch, heat oven to 230C/210C fan/gas 8. Drizzle a little oil into a 20cm frying pan with an ovenproof handle and put it in the oven. Heat a little oil in a small roasting tin on the same shelf. Tip the potatoes into the roasting tin, turn them over in the oil, add the carrots and the steak. Put the tin back in the oven. Pour the batter into the frying pan and put it back in the oven and cook for 25 mins.
  • Check the Yorkshire pudding. It should have a good dark brown colour at the edges and feel firm and dry. If it’s ready, take it out and set aside. Remove the steak from the tin and rest until you’re ready to serve, wrapped loosely in foil to keep warm. Turn the potatoes and carrots and add the broccoli to the tin. Cook for a further 10 mins and if they look done, remove the veg, but put the potatoes back in the oven. Heat the gravy.
  • Turn off the oven and put the Yorkshire back in to warm through. Slice the steak and tip any juices into the gravy. Serve the Yorkshire on a plate, filled with the meat, veg and potatoes and pour over the gravy.

Nutrition Facts : Calories 746 calories, FatContent 27 grams fat, SaturatedFatContent 9 grams saturated fat, CarbohydrateContent 72 grams carbohydrates, SugarContent 12 grams sugar, FiberContent 10 grams fiber, ProteinContent 48 grams protein, SodiumContent 1.2 milligram of sodium

TRADITIONAL YORKSHIRE PUDDING RECIPE - BBC FOOD



Traditional Yorkshire pudding recipe - BBC Food image

You can’t beat Delia for the basics and this large Yorkshire pudding recipe made with beef dripping is a failsafe accompaniment to roast beef. If you choose to make a roast dinner wrap from it, we won't tell Delia. Equipment and preparation: You will need a solid roasting tin measuring 28x23cm/11x9in.

Provided by Delia Smith

Prep Time 30 minutes

Cook Time 1 hours

Yield Serves 6-8

Number Of Ingredients 6

175g/6oz plain flour
2 free-range eggs
175ml/6fl oz milk (whole or semi-skimmed)
110ml/4fl oz water
2 tbsp beef dripping
salt and freshly milled black pepper

Steps:

  • Preheat the oven to 220C/425F/Gas 7.
  • Begin by placing a sieve over a large mixing bowl, then sift the flour in, holding the sieve up high to give the flour a good airing as it goes down into the bowl. Make a well in the centre and break the eggs into it. Add the salt and pepper.
  • Whisk the eggs wth an electric whisk and as you beat them the flour around the edges will be slowly incorporated. Measure the milk and water into a measuring jug and when the mixture becomes stiff, add the mixture gradually, whisking continuously. Stop and scrape the sides of the bowl with a spatula so that any lumps can be pushed down into the batter, then whisk again till all is smooth. Now the batter is ready for use and although it's been rumoured that batter left to stand is better, I have found no foundation for this - so just make it whenever is convenient.
  • Spoon the beef dripping into the roasting tin and allow it to heat in the oven. When the oven is up to temperature remove the tin and place it over a direct heat (turned to medium). Then, when the fat begins to shimmer and smoke a little, pour in the batter. Tip it evenly all round and then place the tin on a high shelf in the oven and cook for 40 minutes or until golden brown and crisp. Serve it cut into squares presto pronto.

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