This is the perfect dish to insulate you from the freezing weather. I've upped the luxury element by dropping the batter into an oven hot dish with a generous splash of truffle oil. Obviously you can use vegetable or olive oil too.
You will need a baking dish measuring 25cm x 20cm (10 x 8 inches).
Giant Yorkshire pudding in Truffle Oil recipeServes one or two
150g plain flour
2 eggs, slightly whisked
150ml of whole milk
1/2 tsp of sea salt (or truffle salt)
1/2 tsp of white pepper
3 tbsps of truffle oil
Preheat the oven to 220ºc and place the baking dish inside so that it heats up. Put the flour into a large bowl or stand mixer and whisk or fork through to make it airy. Add the eggs and milk, whisking until it forms a creamy batter. Add the salt and pepper.
With oven gloves, pull out the scorching hot baking dish and add the truffle oil. Put the dish back in the oven and let the oil heat up for a couple of minutes. Then pull out the dish and scoop the batter into the boiling hot baking dish. Replace in the oven and bake for 20 minutes. Do not open the oven door. Make the gravy.
Red wine and shallot gravy recipe (vegan)Makes a medium jug
10 shallots, sliced
3 tbsps of olive oil
1 large clove of garlic, crushed
1 heaped tbsp of plain flour
2 glasses (250ml) of red wine
150ml of hot water
1 tbsp of sherry vinegar or balsamic vinegar
1 tsp of sea salt
A dash of soy/tamari or Braggs amino acids
Soften the shallots in the olive oil in a medium saucepan on a low to medium heat. Once they have started to caramelise, add the garlic then the flour. Stir quickly then add the red wine, hot water, vinegar, salt and soy sauce, stirring all the while. Cook on a low heat until thickened into a gravy like consistency.
Serve the baked hot Yorkshire pud with the gravy.
Happy New Year!