Giant Yorkshire Pudding

  • 2 large eggs
  • 70g plain flour
  • 100ml whole milk
  • 1 thick steak
  • 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
  1. To make the batter, crack the eggs into a bowl or jug, then add the flour, then whisk together until smooth.
  2. Gradually add the milk and carry on whisking until the mixture is lump-free.
  3.  Pour the batter into a jug, cover and chill for at least 30 mins and up to 24 hrs.
  4. Heat a dry frying pan, brush the steak with oil and season it well, then place in the pan until brown on each side. Remove from the pan and leave to cool completely.
  5. Peel the potato and cut it into quarters, put them in a pan, cover with water and then bring to boil.
  6. Once they’ve come to boil, cook for 2 mins, then drain. Leave to dry completely and chill until needed.
  7. When you’re ready to serve your Sunday lunch, heat the oven to 230C/210C fan/gas 8, then drizzle a little oil into a 20cm frying pan with an ovenproof handle and put it in the oven.
  8. Heat a little oil in a small roasting tin on the same shelf.
  9. Tip the potatoes into the roasting tin, turn them over in the oil, add the carrots and the steak and then put the tin back in the oven.
  10. Pour the batter into the frying pan and put it back in the oven and cook for 25 mins.
  11. Once the Yorkshire pudding gets dark brown edges and feels firm and dry, take it out of the oven and set it aside.
  12. Remove the steak from the tin and rest until you’re ready to serve, wrapped loosely in foil to keep warm.
  13. Turn the potatoes and carrots and add the broccoli to the tin and cook for a further 10 mins.
  14. Heat the gravy.
  15. Turn off the oven and put the Yorkshire back in to warm through.
  16. Slice the steak and tip any juices into the gravy.
  17. Serve the Yorkshire on a plate, filled with the meat, veg and potatoes and pour over the gravy.