Loaded Yorkshire Pudding
British Loaded Yorkshire Pudding
The viral British Sunday roast reimagined — oversized Yorkshire pudding bowls filled with sliced rare roast beef, roast potatoes, honey-glazed carrots, tenderstem broccoli and a rich red wine gravy. The pudding acts as the edible bowl for the entire roast dinner.
- Total
- 50 min
- Serves
- 4
- Level
- Medium
Prep 20 min · Cook 30 min
Ingredients
Method
Batter: whisk flour, eggs and milk to a smooth, lump-free batter. Season with salt. Rest 30 minutes at room temperature.
About 5 min
Preheat oven to 230°C/450°F. Add 1 tbsp dripping to each large muffin tin or individual pudding tin. Heat in the oven until the fat is smoking vigorously (10 minutes).
About 14 min
Working quickly, pour batter into the hot tins — fill about halfway. Return to oven immediately. Bake 20–25 minutes without opening the oven. The puddings should be tall, crispy and golden, forming natural bowls.
About 14 min
Load each pudding bowl: roast potatoes first, then beef slices, broccoli, glazed carrots.
About 14 min
Pour hot red wine gravy over everything. Add a spoonful of horseradish cream. Serve immediately.
About 3 min
Nutrition per serving (estimate)
- Calories
- 620
- Protein
- 38 g
- Carbs
- 56 g
- Fat
- 24 g
- Fibre
- 6 g
- Sugar
- 8 g
- Sodium
- 820 mg
Contains: gluten, dairy, eggs
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Recipe by Boon Tools.