Giant Yorkshire pudding bowl
Enjoy a giant, puffy Yorkshire pudding loaded with warm ham, sweet peas, golden poached eggs and a generous splosh of creamy cheese sauce. It’s a comforting twist on toad-in-the-hole that’s delicious sliced and shared.
Prep: 5 mins | Cook: 30 mins
Serves 4 people
Ingredients
- FOR THE YORKSHIRE PUDDING
- 150g plain flour
- 150ml whole milk
- 4 medium FREE eggs
- 2 tbsp vegetable oil
- FOR THE CHEESE SAUCE
- 300ml whole milk
- 2 tbsp plain flour
- 50g unsalted butter
- 100g grated strong cheddar
- FOR THE FILLING
- 150g frozen peas, cooked
- 4 to 6 slices of your favourite ham
- 4 medium FREE eggs, for poaching
Method
- For the Yorkshire pudding, you need a 25cm x 35cm roasting pan. Drizzle 4 tablespoons of veg oil in the pan and pop it in the oven while it’s heating up to 200°C.
- In the meantime, place the flour, milk and a pinch of salt in a bowl. Crack in the eggs, along with 50ml of cold water and whisk the mixture until it becomes a smooth batter.
- Once the oven is up to temperature, carefully pull out the hot tray and pour in the batter. Return this to the oven and cook for 25 minutes until the batter is puffed up and golden. Make sure you keep the oven door closed until then!
- To make the cheese sauce, place the milk, flour and butter in a pan and whisk until the butter melts and the mixture comes to the boil, the flour disappears and the sauce thickens. Whisk for another 2 minutes and stir in the cheese. Keep stirring until all the cheese has melted. Keep the sauce on a low heat until it is needed.
- Make four poached eggs and heat the peas before serving. Place the Yorkshire pudding on a large plate, pop the slices of ham in the middle of it, spoon over the peas, top with the poached eggs and pour over a little cheese sauce. Finish with lots of chopped chives and an extra sprinkle of cheese.
