Giant Yorkshire Pudding Fillings: Beef Brisket, Peppered Mash, Mashed Carrots, Peas and Beef Gravy

Giant Yorkshire Pudding Fillings Beef Brisket Peppered Mashed Potatoes Carrot Mash Peas Beef Gravy

One of my favourite foods has always been a giant Yorkshire pudding filled to the brim!  As a Sunday dinner for one I find it very satisfying to put together and eat; a giant Yorkshire pudding with fillings is more exciting than a plate of separate food with a small Yorkshire pudding!

I’d slow cooked an Aldi Beef Brisket Joint the other day with this in mind as my Sunday dinner this week!  A beef brisket will make enough meals for 4-5 portions, plus, I cooked it in a way to make lots of gravy to freeze so I can enjoy real beef gravy with some meals instead of my usual Bisto granules.

I made the giant Yorkshire from scratch – of course, you can buy these at the major supermarkets easily enough.  When I make my own Yorkshire they work out at costing about 20p each, including the cost of the electricity to bake!  To buy a giant Yorkshire pudding costs about 50p.  But, as I’d planned this meal I’d actually gone out and bought the flour, eggs and milk I needed.  Today I deliberately made the Yorkshire pudding be a “low riser” as I often find they become too large to handle easily and can make the filling look inadequate.

How to Make a Flat Yorkshire Pudding for a Yorkshire Pudding Wrap

I am not overkeen on super-high Yorkshire puddings and will often make a flat Yorkshire pudding, especially if I’ve not got much filling.

I’ve also made Yorkshire pudding wraps for years – never dreaming they’d ever become “a thing” – they used to be a bit of a “dirty secret” type of food!  A guilty pleasure.

To make a flat Yorkshire pudding, perfect for a Yorkshire pudding wrap, is easier than making the Yorkshire rise.  There are a few techniques you can use.

  • Don’t get the oil too hot so it’s smoking, just get the oil hot – hot is good enough!
  • Open the door when you see the Yorkshire pudding rising a bit much, this will make it “flop” and become more flat. After that it should stay the size it is and not rise any more.
  • Don’t be too bothered about “keeping the air in the Yorkshire pudding” during the beating stage.  To make a Yorkshire rise you beat air into the initial Yorkshire batter mix; less air, so less effort, will mean it won’t rise so much.

Cook Ahead!

What makes this meal a food cheats meal is that the beef brisket can be cooked ahead, so you’re just reheating it on demand.  I cooked this the day before and put the brisket in the fridge in gravy.  When I wanted to eat, I simply cut off some beef, spooned some gravy into the dish and microwaved it for 3-4 minutes, until it was hot.

The mashed vegetables were prepared in the morning too, as I was passing!  Once cooked and mashed, I then boxed up the mashed potato and mashed carrot in plastic takeaway boxes in the fridge.  I also made the Yorkshire pudding mix earlier and popped it in the fridge.

Once I was ready to eat, I simply had to bake the Yorkshire pudding (20 minutes), then microwave the mashed potato and vegetables so they were hot.  There was no planned mealtime, I could simply pull the meal together when I fancied it

For the Giant Yorkshire filling, today I chose:

  • An Aldi beef brisket joint, cooked in the slow cooker for 6 hours on a bed of carrots and onions and 2 litres of gravy (because the objective this time was to make a lot of gravy for the freezer).
  • Peppered mash – this was mashed potatoes cooked in the microwave steamer and then mashed with a butter and black pepper overload.
  • Carrot mash – a carrot cooked in the microwave, then mashed with a fork.
  • Peas – frozen peas, defrosted in boiling water and then drained and microwaved for 30 seconds.
  • Gravy – this was the gravy from the beef brisket cooking.

Not a saucepan in sight!  Cooked in the slow cooker, microwave and a mini oven for the single Giant Yorkshire pudding; this is a meal you can make if you’ve no hob, or don’t want to be creating steam in the kitchen.

Menu Cost £1.30

The beef brisket was the most expensive part of the meal, but this was a special event to buy and cook this.  At £7 for 1Kg I probably used about £1 of meat (maybe less).  The Yorkshire pudding cost 15p in ingredients.  The vegetables cost about 10p.  Rounding it up, this Giant Yorkshire pudding filled with beef, vegetables and gravy cost about £1.30, which is a LOT more than I usually spend on food and cooking, but the beef brisket was “fall apart” and a real treat as a hot Sunday dinner that was pure comfort food.

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