Giant Yorkshire Pudding
Equipment
- Bowl
- Mixing rod or mixer
- Measuring Jug
- Roasting tin
Ingredientes
- 2 large eggs
- 100 g plain flour
- 110 ml whole milk
- 1 tbsp sunflower oil
- 300 g potato
- 2 carrots
- 1 fat steak
- 1 tbsp rapeseed oil or sunflower oil
- 2 broccoli
- gravy
Elaboración paso a paso
- Tip plain flour into a bowl with tsp salt, Mix with a mixing rod or mixer, then slowly add semi-skimmed milk, whisking all the timeuntil the dough is uniform, then strain so that there are no lumps.Leave to stand for 5 mins.
- Heat a dry frying pan. Brush the steak with oil and season it well, place in the pan and brown on each side and leave to cool completely. Peel the potato and cut it into quarters, put them in a pan, cover with water and then bring to the boil. Cook for 3 mins, then drain. Leave to dry completely and chill.
- Preheat the oven to 220 degrees.
- Drizzle a little oil into frying pan. Heat a little oil. 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.
- Pour in the batter mix, transfer to the top shelf of the oven, then cook for 25 – 30 mins, until risen and deep golden brown. If not, continue cooking.When you see that it is golden on the outside.
- Serve the gigant Yorkshire pudding on a plate, filled with the meat, veg and potatoes and pour over the gravy. Gigant Yorkshire pudding is ready.
Notas
Giant Yorkshire Pudding nutrition facts
- Calories 720
- Carbohydrates 75 g
- Total Fat 29 g
- Saturated fat 9 g
- Sugars 12 g
- Fibre 10 g
- Protein 45 g
- salt 1.5 g