Yorkshire pudding is incredibly cheap to make, everyone loves it,
and I want you to take this brilliant principal recipe and roll with it.
My giant veggie Yorkshire pudding is a traybake of epic proportions,
packed with roasted veg, crispy stuffing balls, and served with a delicious onion
gravy. At 77 pence per portion it's a twist on the classic that you're gonna wanna stick with.
I'm gonna give you the ultimate Yorkshire pudding recipe that you're going to love it's going to
look after you and work time and time again. So I've got four large eggs. We want to use a whisk,
we'll have a pinch of salt, we're going to take 150 grams of plain flour and then 150 millilitres
of whole milk goes in, and then 50 millilitres of water, and it's the water in the batter that
gives you the shock reaction from the heat of the oven and the oil in the tray to give you the most
incredibly big Yorkshire pudding. You can use the same batter in normal little muffin tins and have
your classic Yorkshire pudding molds. So, whisk this batter until nice and smooth. Look at this
texture it's not too thick okay? So let's put this aside the batter is really really good. Now, I'm
cooking the veggies separately so they get maximum heat but also don't affect how big the Yorkshire
pudding gets. That will save me cooking time, about 10 minutes. What I'm going to do is take
800 grams of carrots. I've given them a wash. By leaving the skin of the carrot on and roasting it
it's a different kind of cooked carrot, they feel much more substantial. And cut them into three.
Now I'm going to put two onions into halves.
We'll add salt and pepper.
A little drizzle of olive oil.
So give it a mix up like that and then that goes into an oven for 20 minutes at 200 degrees Celsius
which is 400 Fahrenheit, so I'm going to pop those at the top. Now, I want to show you a little
trick to making really beautiful simple stuffing balls, it's a really nice recipe. Four slices of
white bread, if you've got brown bread that's absolutely fine as well. I'm gonna put a pan
on a medium-high heat and I've got two onions over here. I have 10 grams of fresh sage. I'll
trim the end off the stalks and lose that but the little fine stalks I'll keep. I'll keep a
few little sage leaves back for when I finish the dish. And then the sage here I'll just slice up.
I'm actually going to use these onions in two ways, I'm going to use half in these stuffing
balls and half in my gravy. There's something about sage and onion in the world of stuffing
that is just beautiful. So a little oil in a pan like that. In with our onions here
and our sage. A little salt and pepper. I'm using the red onions here which are really nice but you
can use white onions. We're going to let that sort of fry off, just get them sweet and gorgeous. What
we're going to do is use water to hydrate the bread and I'm going to scrunch this up.
Now, the onions have had enough time to soften up, I'm going to put half straight in here.
So I've got half in here, half in the pan, this will make a beautiful gravy a little bit later.
So I'll put that back on the heat on low to get sweet and delicious. Now add some vegetable oil
to a tray, just enough to coat the bottom. Funny enough everyone always thinks Yorkshire
puddings absorb a lot of oil or grease or fat whatever you want to call it, they actually
don't. When you take it out there's normally a whole load left at the bottom but you do need
the oil coverage to make these things grow. So look I've just covered the bottom like that,
I'm going to go into the bottom of the oven for four minutes okay, to get it nice and hot.
So look here, mix those up, and then I just want to roll these into 12 little balls. If
you just have a little bowl of water, having wet hands helps you make a nice smooth ball.
I've got our beautiful sage and onion balls here so let me just quickly get in and out
of the oven because the temperature is going to go down. This is 20 minutes,
you can see colour is starting to happen to the carrots and the onions. Give them a little shake.
Just add a little oil
and plop these in and around the tray. By putting them on the top they're going to
get access to more heat, just nestle them in and then we'll get lovely crispy sage and onion balls.
So the veg goes back in and then I'm gonna get
the batter and the hot oil and I'm going to pour this in.
Straight back in, close the door. Do not open it for at least 20 minutes
and that will just grow grow grow grow grow grow grow up the sides it's going to be bonkers,
the veggies are going to be golden and gorgeous. Now, in the time that that cooks I'm gonna make a
beautiful gravy so a sage and onion gravy with a few little tricks and hacks to make it delicious.
I've got the onions sizzling away. We're going to put in a veg stock cube, a tablespoon of red wine
vinegar, and that's really essential for having that sweet and sour sort of subtlety. That is so
good in a classic onion gravy. Cook the vinegar away so it won't be harsh in any way at all. I've
got two other little cheats. One is unusual - take some jam. It doesn't really matter what jam right,
this is a strawberry jam. We're going to go in with a heaped teaspoon. Redcurrant jam would be
the classic. Then get a nice teaspoon of yeast extract, fantastic it's got depth of flavour,
it's got colour. And all of these together in harmony really help with the onion and the sage
to give you a really good simple gravy. So look at that you can already see it's starting to look
shiny, that already looks the business. So a nice heaped tablespoon of flour goes in, like that.
And now we go over to the tap. With 500 millilitres of water, just stir that in.
If you like it smooth, push it through a sieve or liquidise it. I think I'm going
to leave it chunky, right? It's less work and I like that kind
of attitude. I'm gonna put the gravy into a little pot, okay.
And I want to use that to cook this, the great Savoy cabbage.
The finer you can slice it the quicker it will cook and the more delicate it will look and feel
to eat. I need 80 grams per person, just over a half. We'll finally slice the stalks. There's
actually nothing wrong with the stalks. Put them in, and then the dark green part.
And then the lovely fresh white parts I will put on the top, and I'll give it a little swig
of water. Two tablespoons is all you need. So lid on, let that cook for about four minutes or
until it's tender. So 20 minutes is up. That is a really nice way to roast veggies, very simple.
Then it comes to the mega recipe that is the Yorkshire pudding. I can't even get it out,
you see it's literally grown into the top tray. You have to take out the top tray
to get this Yorkie out, okay.
Look at that! Come on. That my friend is a Yorkshire pudding. Now what I'm going to do
is load this Yorkie with all this gorgeous veg. So the lovely sage and onion balls,
just pop them on the top.
So one last thing I've got is the last little bit of sage leaves here and a way to make
these utterly delicious is just a little oil like that, that goes back in the oven
just for five minutes until the sage is crispy because we want to get these greens finished.
And then what I'm going to do is get some peas out. So I've got 200 grams here, sprinkled on top.
So a couple of minutes and you're done, you just want to cook them so they're sweet and gorgeous.
Have a look at that, come on! Completely bonkers, right oven off. We've got the greens here, nice
and steamed and fresh. We've got the lovely gravy which is going to be amazing with this, loads of
rich dark gravy. Let's plate one up. Right get in there with a knife and basically cut your Yorkie.
Look at the size of this! There's a
stray ball that's just plopped out. Peas and cabbage. Then it's time for our delicious
gravy. Come on! That's a fun dish. Let's just swap this around.
Let's try the beautiful little sage and onion balls.
You'd never think that kind of using up leftover bread could be so delicious.
Those greens are so simple and so quick to cook, really good. If you look at the onions,
sweet and caramelised, just gorgeous. The skin on those carrots they're just so delicious
when they roast like that, they're like more meaty, robust and delicious. The Yorkshire
is like the biggest and best edible sponge ever, just soaking up all of that gravy.
What I love about this recipe is I'm a meat eater and if I was given this for
a lunch or dinner I'll be really pleased, there's no compromise on flavour here. Mm!