Recipe for the Big Yorkie. Make the viral version of classic Yorkshire Roast served up pub-style.

His viral British comfort food takes everything you love about a Sunday roast and loads it into one oversized Yorkshire pudding, in a recipe from Patrick Friesen is the chef behind some of Sydney’s most popular venues including Forrester’s Surry Hills.

Crispy smashed potatoes, honey-glazed carrots, buttery peas, roast beef and a proper gravy all get tucked inside the golden-brown pudding, turning it into a nostalgic, oversized edible bowl. On menus, it’s sometimes called a Yorkshire pudding wrap or roast-in-a-pudding — but online, it’s taken off as the Big Yorkie.

Mr Friesen is the culinary director of Applejack Hospitality, the group behind venues including Forrester’s Surry Hills, Bopp & Tone, June’s Shoppe, Hester’s, The Butler Potts Point, The Botanist Kirribilli and SoCal Sydney.

These recipes will make four serves.

Yorkshire Pudding

• 280g plain flour
• 8 eggs
• 400ml milk

Method

1 In a large mixing bowl, whisk together the eggs and milk until well combined

2 Gradually add the flour, whisking until a smooth batter forms

3 Preheat oven to 210C

4 Using a 177ml ladle, portion the batter into preheated trays — use a 20cm cake tin

5 Bake for sixteen minutes, or until golden brown and puffed

Honey and Carraway Roasted Carrots

• 8 carrots, peeled and cut into 2cm pieces
• 1 tbsp honey
• 1 tsp olive oil
• Big pinch of sea salt
• 1 tsp carraway seeds

Method 1 Preheat oven to 170C 2 Cut carrots, toss with olive oil, honey, carraway seeds and salt 3 Roast in baking tray for twenty minutes or until caramelised and soft

Roast Beef

• 1.5kg sirloin roast
• 2 sprigs thyme
• 2 rosemary
• 2 sprigs bayleaf
• Salt and pepper
• 2 tbsp olive oil

Method

1 Preheat oven to 220C

2 Pick thyme and rosemary and chop until coarse

3 Season liberally six hours in advance with salt and pepper

4 Rub with olive oil and add chopped herbs

5 Leave uncovered in the fridge

6 Take out a few hours before roasting so the meat can come up to room temperature

7 Roast for twenty minutes at 220C to caramelise the outside

8 Reduce temperature to 160C and cook until 45C internal temperature

9 Take out and rest for thirty minutes

10 The beef should carryover cook until an internal temperature of 55C for medium rare

11 Slice and enjoy

The gravy

• Beef drippings
• 500ml water
• 4 tbsp gravy powder

Method

1 Deglaze the pan of beef drippings with water and bring to a boil

2 Make a slurry with the gravy powder and just enough water to make a paste

3 Add to the boiling deglazed water and bring back to a boil to thicken

4 If too thick, add a splash of water; if too thin, add a bit more gravy powder

Crispy Spuds

• 1kg chat potatoes
• Salt to taste
• 2 sprigs rosemary
• 6 cloves garlic
• 100ml olive oil

Method

1 Boil halved chat potatoes in salted boiling water until fork tender

2 Remove and let dry

3 Smash lightly and put on a baking sheet with olive oil, salt, picked rosemary and lightly smashed garlic cloves

4 Roast at 220C for forty-five minutes, turning halfway, until they are super crispy and moreish

Prepping the peas

• 500g baby peas (Edgell brand preferred)
• Salt
• Butter

Method

1 Blanch frozen peas in boiling salted water until hot

2 Toss with 1 tbsp of butter and a good pinch of salt

To Serve Place your Big Yorkie on a large dinner plate, load with all your favourite parts of the roast and cover with lashings of gravy. Hands are optional to ensure you get every last bite of Yorkie!

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