Jane's Filled Yorkshire Puddings

Join the brilliant Jane Beedle (GBBO Finalist, series 7) live from Kent, UK who will guide you through baking her Filled Yorkshire Puddings.

These staple British roast dinner delights are made from a crispy batter, filled with smooth pea puree, tangy horseradish cream, mouth-watering steak pieces (or veggie-friendly sage infused butternut squash), all finshed off with a generous drizzle of rich red wine reduction. 

The class is on Sunday 11th September 2022 at the following times:

9am PT / 11am CT / 12pm ET / 5pm UK GMT

We’ll start off the class with an introductory welcome and some background from Jane's time on TV, before we ask you to put on your aprons and bake along as you watch Jane demonstrate all the skills required to make Jane's delicious Yorkshire Puddings.

Our class will take around two hours as we bake our masterpieces, before you can tuck into the fruits of your labour all whilst hearing fantastic memories and stories from Jane, Tickets are priced at £35 for individuals and £50 for groups of two or more that will join from the same household. Places are non-refundable and cannot be cancelled or altered after purchase. All guests will be emailed a link to the class following their booking.

Equipment:

12-hole muffin tin

Stick blender

Saucepans

Bowls

Frying pan

Hand whisk or balloon whisk

Sharp knife

Sieve

Baking sheet

Weighing scales - PLEASE WEIGH EVERYTHING! (Borrow some scales if you don’t have any.)

Ingredients:

For the Yorkshire Puddings:

220g Skimmed/half-fat milk (OR 190g full fat and 30g water)*

3 large** eggs (approx. 180g)  

Vegetable shortening  

½ tsp salt

150g Plain/All-Purpose flour

*Total egg and liquid weight needs to be 400g so if your egg is heavier then add less milk

**Large eggs in UK = Extra Large eggs in USA

For the red wine reduction:

1 Medium onion – finely diced 

1tbsp Olive oil  

10g Butter

250ml Red wine – full bodied 

1 Sprig of rosemary 

1 Bay leaf

2 tbsp Cranberry sauce – sweetened 

500ml Beef or Veg stock 

15g Butter

Salt and pepper

For the pea puree:

600g Frozen petit pois

1 Chicken or Veg Stock/Boullion cube

1-2 tsp Whole grain or Dijon mustard

Water

Salt & Pepper

4-5tbsp Full fat cream cheese/mascarpone

For the beef filling (optional):

600g Fillet steak

Salt and pepper

1 tbsp Olive oil

For the vegetarian filling (optional):

1 small butternut squash – peeled and cut in 1cm or 1/3-inch-thick slices

1 tbsp Fresh sage – finely chopped

Salt and pepper

For the horseradish cream:

200g Full fat cream cheese/crème fraiche

2-3 tsp Horseradish sauce

Alternatively we do offer private events, please contact us for more information or click on the ‘Online Classes’ page for more detail. Upon booking, all guests will be emailed a link to the class with a full breakdown of ingredients and equipment as well as the method on the Monday proceeding their class. Please do check junk email just in case you don't spot it arrive!

It is your responsiblity to check the ingredients do not impact any allergies  or intolerances which you may have. Bake With A Legend and our bakers take no responsibility in this regard.

If you're in any doubt about you then you should contact us before booking in terms of discussing alternative ingredients to suit your requirements. We will, wherever possible provide alternatives to include gluten & dairy free options.