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Method
Step 1
Preheat oven to 220°C. Place the flour, eggs, milk, salt and pepper in a blender and blend until smooth. Transfer to a jug and cover. Set aside for 30 mins to rest.
Step 2
Place the ghee or oil in a 22cm (base measurement) heavy-based ovenproof frying pan. Place the pan on a baking tray. Place the baking tray in the oven for 20 mins or until the ghee or oil is hot.
Step 3
Remove baking tray from the oven. Pour batter into the pan. Sprinkle with the parmesan and bake for 25 mins or until golden and puffed. Serve with the carrots, baby broccoli and gravy.
This giant Yorkshire pudding makes an impressive side to share. Try it with your next Sunday roast.
Method
Step 1
Preheat oven to 220°C. Place the flour, eggs, milk, salt and pepper in a blender and blend until smooth. Transfer to a jug and cover. Set aside for 30 mins to rest.
Step 2
Place the ghee or oil in a 22cm (base measurement) heavy-based ovenproof frying pan. Place the pan on a baking tray. Place the baking tray in the oven for 20 mins or until the ghee or oil is hot.
Step 3
Remove baking tray from the oven. Pour batter into the pan. Sprinkle with the parmesan and bake for 25 mins or until golden and puffed. Serve with the carrots, baby broccoli and gravy.
