Giant Yorkshire Pudding Dinner Recipe

How to Make a Giant Yorkshire Pudding Dinner

Method

1. Preheat the oven to 220°C (200°C fan-forced). Lightly grease the inside rims of the cake tins.
2. Into a mixing bowl, add flour and a pinch of salt.
3. 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.
4. Divide the oil between the cake tins and put into the oven to heat up.
5. 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.
6. 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.
7. Peel the carrots and cut into batons. Cook carrots and broccolini in boiling salted water, until tender.
8. While vegetables are cooking, thinly slice the scotch fillet (or rump) steaks and fry quickly in lighty greased frypan, until cooked to your liking.
9. When vegetables are cooked through, drain them well and reserve the vegetable water. Use 250ml-280ml of the vegetable water to make the gravy.
10. Divide the vegetables and the beef between the 4 Yorkshire puddings and serve alongside the gravy.