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Square image of a filled Yorkshire pudding with French side dishes

French-Inspired Giant Yorkshire Pudding

A giant Yorkshire pudding filled with dauphinoise potatoes, blue cheese cauliflower gratin, garlic green beans and glazed carrots.
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Prep Time 1 hour 20 minutes
Cook Time 1 hour
Total Time 2 hours 20 minutes
Servings: 4
Course: Main Course
Cuisine: British, French
Ingredients Method

Ingredients
  

Yorkshire pudding
  • 4 eggs
  • 140g/1cup+3tbsp plain flour
  • 200ml/¾cup+2tbsp milk whole or semi-skimmed
  • vegetable oil
Dauphinois potatoes
  • 3 large Maris Piper or Desirée potatoes
  • 15g/½oz butter
  • ¾cup+1tbsp double cream
  • ¾cup+1tbsp milk
  • 1 large garlic clove minced
  • 2 bay leaves optional
  • salt, pepper, freshly grated nutmeg
French cheese Cauliflower cheese
  • 1 small-medium cauliflower
  • 1 tbsp olive oil
  • 1½ butter
  • 1½ plain flour
  • 280ml/1⅕ cups milk
  • salt , pepper and freshly grated nutmeg
  • 40g/1⅖oz Cheddar or Gruyère grated
  • 50g/1¾oz French blue cheese crumbled
Vichy carrots
  • 400g/14oz carrots peeled, trimmed and sliced into ½ inch thick coins, on the diagonial
  • 160ml/⅔ cups water
  • 15g/½oz butter
  • 2 tsp caster sugar
  • squeeze of lemon juice
  • salt
  • 1 tbsp chopped fresh parsley
Garlic green beans
  • 200g/7oz green beans trimmed
  • 1 shallot finely chopped
  • 1 garlic clove minced
  • ½ tbsp butter
  • ½ tbsp olive oil
  • salt
Red wine gravy
  • 2 tbsp butter
  • 2 echalion shallots finely chopped
  • ½ carrot finely diced
  • 2 tbsp plain flour
  • 2 tsp tomato purée
  • 125ml/½ cup red wine
  • 500ml/2 cups vegetable stock cooled
  • 1 star anise
  • 2 tsp soy sauce
  • 2 tsp redcurrant jelly
  • ½ tsp mixed dried herbs

Method
 

  1. Ensure all of your ingredients are prepared as per the ingredients list.
Prepare the Yorkshire Pudding
  1. Place the flour and eggs in a medium-sized bowl or jug. Mix with a fork until just combined.
  2. Add in the milk, a little at a time, and continue to mix until fully combined. Set aside.
Prepare the dauphinois potatoes
  1. Peel and finely slice the potatoes. Slice using a mandoline or the slicing blade on a food processor so that they are completely even. Mine were 2.4mm thick.
  2. Grease a medium oval-shaped oven-proof dish with the butter. Layer the potatoes into the dish, ensure each layer overlaps the other. Set aside.
  3. Combine the milk, cream, garlic and bay leaves (optional) in a medium-sized sauce pan. Season to taste with a pinch each of salt, pepper and freshly grated nutmeg.
  4. Bring to the boil. Once boiling remove from the heat. Set aside.
  5. Heat the oven to 200°C/180°C fan (390°F/355°F).
Prepare the red wine onion gravy
  1. Melt the butter in a sauce pan over a medium heat. Add in the shallots and carrot and stir fry for 5 minutes.
  2. Add in the flour and tomato purée and stir fry for 30 seconds.
  3. Gradually stir in the wine and bubble for a couple of minutes to cook off the alcohol. Next add the stock slowly, whisking constantly.
  4. Bring to the boil, stir often until the sauce is thickened and smooth.
  5. Add the soy sauce, redcurrant jelly, star anise and herbs. Simmer very gently until needed. Add extra water if it reduces too much.
Into the oven
  1. Gently reheat the infused milk and cream for the potatoes a little and remove the bay leaves, if using. Pour evenly over the potatoes.
  2. In a large roasting dish or tin just cover the bottom of the dish with vegetable oil. Place in the oven for 30 minutes alongside the dauphinoise potatoes. Once the potatoes have browned, cover with foil.
Cauliflower cheese
  1. Meanwhile prepare the cauliflower cheese. Slice the cauliflower into small florets, halving or quartering any larger florets.
  2. Place onto a baking tray, drizzle with the oil and season with salt. Toss to coat. Place into the oven. Roast for 20 minutes, tossing halfway through. Cover with foil if browning too fast.
  3. Whilst the cauliflower roasts, make the béchamel sauce. Melt the butter in a small sauce pan. Add in the flour and stir until a paste forms, stir for a further 30 seconds.
  4. Slowly add in the milk, stirringly constantly. Add in half of the cheeses and stir until melted. Season to taste with salt, pepper and nutmeg. Take off the heat and set aside.
  5. Once roasted, place cauliflower in a small oven-proof dish. Pour over the white sauce and top with the remaining cheese. Set aside.
Yorkshire Pudding step 2
  1. By now the oil for the Yorkshire pudding should be very hot. Working quickly, remove the hot oil from the oven. Pour the Yorkshire pudding batter into the hot roasting dish. Return the roasting tray to the oven for a further half an hour whilst you prepare the carrots and beans.
Carrots and beans
  1. Add the carrots, butter, sugar and a pinch of salt to a medium sauce pan. Add the water. Bring to the boil, cover, turn down the heat and simmer for 12 minutes.
  2. Meanwhile, prepare an ice bath and boil a pot of salted water for your beans. Now is time to put your cauliflower cheese into the oven.
  3. Remove the lid from the carrots, simmer for 8-10 minutes until the liquid has evaporated. Toss the carrots in the glaze to prevent burning.
  4. Whilst the carrots simmer, add in your beans to the pot of salted water and boil for 2 minutes. Drain and place into the ice bath.
  5. In a medium frying pan heat the oil and butter. Once the butter has melted add in the shallot and stir fry for 2 minutes, or until translucent.
  6. Add the garlic and fry for a further 30 seconds.
  7. Drain the beans and toss together with the onions and garlic. Cook for 2 more minutes tossing frequently. Take off the heat.
  8. The carrots should now be ready. Take them off the heat, squeeze a little lemon juice over the carrots, season to taste with salt and sprinkle over the parsley.
Assemble
  1. Strain the gravy to remove the spices and vegetables. Remove the potatoes, Yorkshire pudding and cauliflower cheese from the oven.
  2. Fill your giant Yorkshire pudding with the potatoes, carrots, beans and cauliflower cheese and serve with the hot gravy. Enjoy!