Giant Yorkshire Pudding Dinner Recipe
How to Make a Giant Yorkshire Pudding Dinner
Method
- Preheat the oven to 220°C (200°C fan-forced). Lightly grease the inside rims of the cake tins.
- Into a mixing bowl, add flour and a pinch of salt.
- Whisk the eggs with the milk in another bowl. Make a well in the centre of the flour and gradually add the milk mixture, slowly beating until you have a smooth batter.
- Divide the oil between the cake tins and put into the oven to heat up.
- Then divide the batter between the tins and place in the oven, for 15 to 25 minutes, until risen and crisp. Keep to one side.
- Meanwhile, slice the potatoes in halves and season with salt. Sauté in oil, in a medium to large frypan, until crisp and brown, then keep warm in the oven.
- Peel the carrots and cut into batons. Cook carrots and broccolini in boiling salted water, until tender.
- While vegetables are cooking, thinly slice the scotch fillet (or rump) steaks and fry quickly in lighty greased frypan, until cooked to your liking.
- When vegetables are cooked through, drain them well and reserve the vegetable water. Use 250ml-280ml of the vegetable water to make the gravy.
- Divide the vegetables and the beef between the 4 Yorkshire puddings and serve alongside the gravy.