Giant Yorkshire Pudding
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Ingredients
2
Large eggs
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70 g
Plain flour
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100 ml
Arla Cravendale Milk (Semi Skimmed)
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Rapeseed or sunflower oil
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8
Asparagus
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5 - 6
Tenderstem broccoli
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5
Garlic cloves (3 Whole and 2 Chopped)
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½
Red cabbage (Sliced)
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1
Beetroot (Peeled and Cooked)
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1
Large white onion
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Balsamic glaze
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Rosemary (For Decoration)
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1
Large Sweet potato (Peeled and Diced)
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6
Normal or Rainbow carrots
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1 handful
Radishes
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tbsp
Honey
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200 - 300 ml
Vegetable gravy
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pinches
Salt and pepper
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Instructions
Step 1
Step 2
Step 3
Step 4
Step 5
Step 6
Top Tip
Try serving this Giant Yorkshire Pudding with a (regular-sized) side of premade mash. A good time to heat it up would be as the Yorkshire Pudding is cooking.
Video
Giant Yorkshire Pudding
Try our meal-sized version of this tasty Sunday Lunch classic!
