Giant Yorkshire pudding Sunday lunch with cutlery served alongside

Giant Yorkshire pudding Sunday lunch

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Prep: 15 mins Cook: 50 mins

Easy

Serves 2

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

Nutrition and extra info

  • Cooked Yorkshires only

Nutrition: Per serving

  • kcal746
  • fat27g
  • saturates9g
  • carbs72g
  • sugars12g
  • fibre10g
  • protein48g
  • salt1.2g
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Ingredients

    For the Yorkshire pudding

    • 2 large eggs (these should make 100ml in a jug)
      Eggs

      Egg

      egg

      The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

    • 70g plain flour
    • 100ml whole milk
    • rapeseed or sunflower oil, for the tin
      Sunflower oil

      Sunflower oil

      A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

    For the roast

    • 1 fat steak (rather than a long, thin one)
      Steak

      Steak

      Stayk

      Steak is essentially a boneless thick or thin slice of red meat, cut across the grain of a large…

    • rapeseed oil, for frying
      Rapeseed oil

      Rapeseed oil

      If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

    • 1 large potato
      Potato

      Potato

      po-tate-oh

      The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

    • 2 carrots, peeled and cut into batons, or 8-10 baby carrots
      Carrot

      Carrot

      ka-rot

      The carrot, with its distinctive bright orange colour, is one of the most versatile root…

    • 4 stems Tenderstem broccoli
    • 200-300ml gravy
      Gravy

      Gravy

      gray-vee

      A thickened sauce made from the juices that ooze from meat and/or vegetables as they cook. Most…

    Method

    1. 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.

    2. 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.

    3. 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.

    4. 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.

    5. 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.

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