Giant York­shire pud­ding Sun­day lunch

BBC Good Food - - Cover Story -

‘Prep ahead for this recipe and you can make Sun­day lunch in no time. Or make sev­eral large puds and freeze them. The trick to a great York­shire pud is to get the ra­tio of in­gre­di­ents right. Weigh the eggs first, then you can weigh the other in­gre­di­ents to the same quan­tity. This makes enough bat­ter for one large pud (serves two). Dou­ble it if you want more.’ Lulu Grimes

SERVES 2 PREP 15 mins COOK 50 mins EASY G cooked York­shires only

2 large eggs (th­ese should make 100ml in a jug)

70g plain flour

100ml whole milk rape­seed or sun­flower oil, for the tin For the roast

1 fat steak (rather than a long, thin one) 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 – it should make roughly the same quan­tity as the eggs. Whisk to­gether un­til smooth. Grad­u­ally add the milk and carry on whisk­ing un­til the mix­ture is lump-free. Sea­son. Pour the bat­ter into a jug, cover and chill for at least 30 mins and up to 24 hrs.

2 Heat a dry fry­ing pan. Brush the steak with oil and sea­son it well, place in the pan and brown on each side, then re­move from the pan and leave to cool com­pletely. If you’re mak­ing ahead, wrap and chill un­til you need it, up to 24 hours. Peel the potato and cut it into quar­ters, put them in a pan, cover with wa­ter and then bring to the boil. Once they’ve come to the boil, cook for 2 mins, then drain. Leave to dry com­pletely and chill un­til needed.

3 When you are ready to serve your Sun­day lunch, heat oven to 230C/210C fan/gas 8. Driz­zle a lit­tle oil into a 20cm fry­ing pan with an oven­proof han­dle and put it in the oven. Heat a lit­tle oil in a small roast­ing tin on the same shelf. 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.

4 Check the York­shire pud­ding, it should have a good dark brown colour at the edges and feel firm and dry. If it’s ready, take it out and set aside. Re­move the steak from the tin and rest un­til you’re ready to serve, wrapped loosely in foil to keep warm. Turn the pota­toes and car­rots and add the broc­coli to the tin. Cook for a fur­ther 10 mins and if they look done, re­move the veg but put the pota­toes back in the oven. Heat the gravy.

5 Turn off the oven and put the York­shire back in to warm through. Slice the steak and tip any juices into the gravy. Serve the York­shire on a plate, filled with the meat, veg and pota­toes and pour over the gravy.

GOOD TO KNOW vit c • iron • 2 of 5-a-day

PER SERVING 746 kcals • fat 27g • sat­u­rates 9g • carbs 72g • sug­ars 12g • fi­bre 10g • protein 48g • salt 1.2g

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