Giant Loaded Roast Dinner Yorkshire Puds
We’ve put together a raft of recipes that make for the ultimate Loaded Yorkshire Pudding! A twist on the Sunday Roast with beef, roast potatoes, veggies, gravy and horseradish sauce, but you can fill with all your favourites.
These recipes were created by Yorkshire chef, Steph Moon, as part of our Chefs' Collection.
Try our other fantastic Sunday Roast recipes to fill your loaded Yorkies…
Roast Rib of Beef with Proper Homemade Gravy
But remember, it all starts with the Yorkshire puds!
Giant Yorkshire Pudding
We love Yorkshire Puddings here at YRO HQ – so much so that we wrote a blog on them! These Giant Yorkshire Puddings are perfect for our Loaded Yorkshire Pudding recipe, and if you follow our foolproof recipe you will never be disappointed!
Just use the same sized vessel, cup or mug to measure the ingredients and you won’t go wrong. Our recipe made around 700ml of batter to make four large puddings. We used four 20cm round baking tins to cook them, perfect for 4 main course servings of our Loaded Yorkshires.
Makes 4 large puddings
INGREDIENTS
1 mug of plain flour 1 mug of milk 1 mug of cracked whole free-range eggs (usually about 6)4 tbsps of Yorkshire Rapeseed Oil, one in each 20cm round baking tin
½ tsp fine salt
METHOD
Pre-heat your oven to 220C / 200C Fan / 425F / Gas Mark 7.
Whisk together the eggs and milk, and lastly add the plain flour along with the salt. Once a batter is formed, sieve this mixture into a jug to ensure any lumps of flour are removed and your batter is smooth and silky. Leave to stand whilst the pudding trays heat up.
Pour 1 tbsp of oil into each of the pudding tins, and place in the oven to heat for 15 minutes to pre heat. When removing from the oven, carefully pour the batter evenly into the tins and then place back in the oven immediately for 25 minutes.
Top Tips - Before pouring the batter into the heated tins, remove the ‘froth’ from the top of the batter. This will give you a more rounded edge to these Giant Yorkshire Puddings.
Always give the puddings five minutes longer than you think they need, as they can collapse if not fully set and rigid, but do remember that a dry and overcooked Yorkshire is bad news too! Don’t be tempted to open your oven door to check their progress as this can cause your puds to lose their rise!
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