Mega Yorkie Recipe

Honestly? This Mega Yorkie is kind of absurd in the best way. Think giant puffed-up Yorkshire pudding loaded with sticky balsamic beetroot, charred asparagus, sharp yoghurt-horseradish sauce, and curls of smoked salmon (or not, if you’re veggie). It’s a meal and a showpiece. Low-key fancy, high reward.

Ingredients Needed

For the Filling:

• 2 bunches asparagus (600g)
• Juice of 1 lemon
• 500g cooked beetroot (vac-packed is fine)
• 8 tbsp balsamic vinegar
• 2 heaped tsp runny honey or maple syrup
• 4 punnets cress
• 4 sprigs fresh basil
• 180g smoked salmon (optional)

For Assembling:

• 6 heaped tbsp fat-free natural yoghurt
• 4 heaped tbsp jarred grated horseradish
• Juice of 2 lemons

For the Mega Yorkshire Pudding:

• 150g plain flour
• 150ml whole milk
• 4 large eggs
• 50ml cold water
• 4 tbsp vegetable oil
• 3–4 sprigs fresh rosemary

How To Make Mega Yorkie

1. Make the Batter: Whisk flour, milk, eggs, pinch of salt + the water. Smooth and lump-free is the goal. Pour into a jug. Stick it in the fridge to chill — overnight’s best, but even 30 min helps.
2. Roast the Yorkie: Preheat oven to 200°C (400°F). Chuck the oil and rosemary into a big roasting tray — needs to be hot hot. Like, shimmering. Carefully pour in the batter. Bake 25 mins. Don’t open the door. Just… trust.
3. Cook the Veggies: Griddle the asparagus ‘til charred but still snappy. Toss with lemon juice, salt, pepper. Meanwhile, dice beetroot, chuck in a pan with balsamic and honey. Cook till sticky and rich — like a jammy glaze.
4. Mix the Dressing: Yoghurt + horseradish + lemon juice. Taste. Want more zing? Add another squeeze. It’s punchy and fresh and cuts the richness.
5. Assemble Everything: Lay down cress on a big board. Spoon on beetroot, asparagus, pick basil leaves over the top. Plop the Yorkie next to it. Roll smoked salmon into little roses if using. Serve with dressing + lemon wedges.

Why I Love This Recipe

So, I made this for Easter brunch once. My mum thought I’d ordered it from somewhere posh — swear on my kettle. The Yorkshire turns into this golden bowl for everything bright and zingy. It’s kinda playful, but with depth. Every bite hits different.

Recipe Tips

• Cold batter, hot tray = massive puff
• Make the batter ahead — improves texture
• Char the asparagus dry, no oil — better colour
• Use gloves with beetroot unless you want pink hands for days
• Don’t overdo the horseradish — you want heat, not regret
• Beetroot can go from glazed to burnt fast — watch it
• No salmon? Add more greens or a poached egg instead

How To Store Mega Yorkie

• At Room Temperature: Yorkie deflates after a while — eat fresh.
• In the Fridge: Store veg and dressing separate. Yorkie wrapped in foil, good for a day or two.
• In the Freezer: Yorkie won’t be the same, but you can freeze it. Wrap well. Reheat in oven to crisp.
• Reheating: Oven at 180°C for 8–10 mins. Microwaving = sadness.

Nutrition Facts (per serving)

• Calories: ~420
• Carbs: 35g
• Protein: 20g
• Fat: 20g
• Sugar: 8g
• Fibre: 5g
• Sodium: Medium-High

Let’s Answer a Few Questions! (FAQs)

• Q: Can I make the Yorkshire gluten-free?
  A: Yep — use a gluten-free plain flour blend. Let the batter rest even longer for best puff.
• Q: Do I have to use salmon?
  A: Nope. Skip it for a veggie version, or swap in soft-boiled eggs, grilled halloumi, or even crispy chickpeas.
• Q: Can I prep this ahead of time?
  A: The batter, beetroot, and dressing can all be made ahead. Just bake the Yorkie fresh.
• Q: What if my Yorkshire doesn’t rise?
  A: Could be your oven wasn’t hot enough, or the oil wasn’t smoking. Also — don’t open that oven door early. Tempting, I know.