Wagyu Beef Tallow, Skillet Yorkshire Pudding,
Stuffed with a Full English Breakfast
Now I know this isn't traditional, but I'm always looking for new ideas.
Let me tell you this delivered, absolutely delicious, the Yorkshire Pudding is far better than toast.
This will feed 4 people perfectly with plenty for everyone. But you don't have to share.
1 x Giant Skillet Yorkshire Pudding
8 x Cumberland Sausages
2 x Tblsp Wagyu Beef Tallow
24 x Streaky Bacon
4 x Large Eggs
12 x Large Closed Cup Mushrooms, Cooked in Salted Butter
½ tspn Garlic Granules
½ tspn Sage
1 tspn Parsley
½ tspn Cracked Black Pepper
½ tspn Sea Salt
400g Baked Beans
400g Chopped Tomatoes
Next level English Breakfast
Recipe for cast iron skillet Beef Dripping Yorkshire Pudding:
Ingredients:
- 3 large eggs
- 1 cup all-purpose flour
- 1 cup milk
- 1/2 teaspoon salt
- Beef dripping or vegetable oil
Instructions:
1. Preheat your oven to 425°F (220°C).
2. Place your cast iron skillet in the oven to preheat as well.
3. In a mixing bowl, whisk together the eggs, flour, milk, and salt until you have a smooth batter.
4. Carefully remove the hot skillet from the oven and add a couple of tablespoons of beef dripping or vegetable oil to the pan, swirling it around to coat the bottom evenly.
5. Pour the batter into the hot skillet and return it to the oven.
6. Bake for 20-25 minutes, or until the pudding is puffed and golden brown.
Happy Cooking Folks
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