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Giant Yorkshire Pudding
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Total Time:
55 minutes
Ingredients:
  • 150 g plain flour
  • 4 large free-range eggs
  • 150 ml semi-skimmed milk
  • 1 bunch of spring onions
  • 320 g mixed seedless grapes
  • 50 g Brie
  • ½ teaspoon Dijon mustard
  • extra virgin olive oil
  • red wine vinegar
  • ½ a bunch of tarragon (10g)
Instructions:
  • - Preheat your oven to 220°C/425°F/gas 7. Place 1 tablespoon of olive oil in a 25cm x 35cm roasting tray and heat it in the oven. Ensure the shelf is lowered for the Yorkshire pudding to rise properly. - In a bowl, combine flour with a pinch of sea salt, add and whisk the eggs, then gradually whisk in the milk and 50ml of water until smooth. Carefully pour the batter into the hot tray and bake for 20 minutes without opening the oven. - While the Yorkshire pudding is baking, prepare the spring onions by trimming and slicing them into 4cm lengths. Also, prepare the grapes and slice the Brie cheese. - Once the Yorkshire pudding is baked, add the spring onions and grapes into the hot tray. Season with salt and black pepper and roast for 15 minutes until golden. Transfer the contents onto the Yorkshire pudding, top with Brie slices, and bake for an additional 5 minutes. - Combine Dijon mustard with extra virgin olive oil and red wine vinegar. Dress the tarragon leaves with the mixture and sprinkle over the Yorkshire pudding before serving.

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