This giant Yorkshire pudding makes an impressive side to share. Try it with your next Sunday roast.
Serves66
Cook time45 mins45 minutes
Prep time5 mins5 minutes, + 30 mins resting time
+ 30 mins resting time
Ingredients
1 cup (150g) plain flour
4 Coles Australian Free Range Eggs
1 1/3 cups (330ml) milk
1 tsp salt
1/2 tsp cracked black pepper
1/3 cup (80ml) melted ghee or vegetable oil
1/3 cup (25g) finely grated parmesan
Roasted baby carrots, to serve
Steamed baby broccoli, to serve
Beef gravy, to serve
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
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.
