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Yorkshire pudding with pancetta and Bordelaise sauce

Name: Matt Moran's Yorkshire pudding with pancetta and bordelaise sauce recipe
Yield: 4
Ingredients: 40.00 ml grapeseed oil; 150g pancetta, cut into thin strips; 1/4 bunch flat-leaf parsley, leaves picked and finely chopped; 3 eggs; 160ml milk; 130g plain flour, sifted; 100ml grapeseed oil; 250g chicken wings; 30.00 ml grapeseed oil; 3 eschalots, chopped; 1/2 garlic clove, chopped; 1 rasher of bacon, chopped; 1 bay leaf; 100g button mushrooms, sliced; 300ml red wine; 500ml beef stock

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by Matt Moran

Chef and delicious. Produce Awards judge

Oct 18, 2024

Elevate your Sunday roast with this delicious take on the classic Yorkshire pudding recipe. Here, Matt Moran offers a masterclass on how to bring out the best flavours of this excellent side with salty and crispy pancetta paired with a rich and luxurious French Bordelaise sauce to pour over the top. Perfection!

"A staple of a traditional English roast dinner, Yorkshire pudding is normally served in a small individual piece on the side of the roast," Moran says. "This is taking the Yorkshire pudding to another level, designed the be shared among family and friends around the table. It's sure to the be the 'wow' factor at any dinner party."

What you need to know before you start

You’ll need to start this recipe a day ahead to allow the pudding batter enough time to rest. On the day, you’ll need at least 1 hour to prepare the Bordelaise sauce, and roughly 30 minutes for the Yorkshire pudding to cook in the oven.

You’ll need an 18cm base x 4cm-deep round metal pie dish as well as a whisk and bowl for the batter, a large saucepan, a sieve and other basic equipment like mixing bowls, a slotted spoon and a baking tray.

Why is this the best Yorkshire pudding with pancetta and Bordelaise sauce recipe?

Instead of bite-sized individual Yorkshire puddings, Australian chef and restaurateur Matt Moran’s version features one giant pudding topped with crispy salty-savoury pancetta and a rich red wine-based sauce.

This modern spin on a classic British pub side dish (sometimes referred to as a ‘Yorkie’) elevates it not only in size, but also with the Bordelaise sauce – a classic French sauce named after the wine region of Bordeaux, as it’s made with an intense blend of red wine, beef stock, chicken wings and aromatics.

Should Yorkshire pudding batter rest in the fridge?

When preparing the Yorkshire batter the day before, let it rest covered in the fridge overnight. This will help the pudding develop a better flavour, help it to rise and result in a lighter finish.

Why did my Yorkshire puddings flop?

Yorkshire puddings should be light and airy, golden in colour and with a beautiful puff. The reason your pudding may be looking a little flat could be due to a number of factors. These can include not giving the batter adequate time to rest, not setting the oven to the correct temperature or not ensuring that the oil in the pie dish is hot enough. Yorkshire puddings love heat, so don't be tempted to open the oven door while cooking.

What ingredients you’ll need

Grapeseed oil: Oil is added to the pie dish and heated in the oven prior to cooking the pudding. The hot oil helps the pudding to rise and puff up.

Pancetta: Pancetta has a rich, salty, and slightly sweet flavour that adds smokiness and a crispy texture to the finished dish.

Flat-leaf parsley: Parsley adds a fresh herbaceousness to the sauce with an added touch of colour.

Eggs: Eggs provide structure and richness, helping to bind the batter together and contribute to the light, airy texture of the pudding.

Milk: Milk adds moisture to create a tender Yorkshire pudding as it bakes.

Plain flour: Flour forms the base of the batter, giving the pudding its lightness and crispy exterior while allowing it to puff up and hold its shape when baked.

Chicken wings: The gelatinous nature of chicken wings help to add body and a smooth texture to the Bordelaise sauce.

Eschalots: Sometimes referred to as ‘shallots’, these add a mild, sweet onion-like flavour, offering a subtle depth and sweetness to the sauce.

Garlic clove: Garlic adds a savoury, aromatic warmth to the sauce.

Bacon: Chopped bacon imparts a smoky, salty richness to complement the richness of the wine and stock for the sauce.

Bay leaf: Bay leaf adds a subtle woodsy, slightly floral note.

Button mushrooms: Mushrooms in the sauce add an earthy, umami flavour. The solids are later strained to create a silky finish.

Red wine: Red wine brings tannic, fruity acidity that balances the sauce.

Beef stock: Stock adds body and provides a deep richness to the sauce.

What is the trick to Yorkshire pudding?

There are a few simple techniques to remember when making Yorkshire pudding at home. Once the batter has rested and has come back up to room temperature, pour it into a pan of hot oil (the oil should almost be smoking). As you’re doing this, be sure to close the oven door, or it will lower in temperature. When the batter has been added, return the pan to the oven and cook for 18-20 minutes at a 250°C/230°C fan-forced oven.

How to store Yorkshire puddings

As this recipe features one large Yorkshire pudding, it’s best to eat it in one sitting. If you were making individual puddings, they can be stored for up to 3 days in an airtight container in the refrigerator.

What to serve with Yorkshire pudding with pancetta and Bordelaise sauce

Traditionally, Yorkshire pudding is served with all the components of a roast dinner, including meats such as beef, pork or lamb, roasted vegetables like potato, carrot or parsnips and with a sauce – typically a gravy. Our version features strips of crispy pancetta and a generous serving of the rich Bordelaise sauce.

While you can stick to the classics, feel free to change things up with duck-fat potatoes, rosemary salt and sherry vinegar, ‘Arista’ florentine-style roast pork rack and a macadamia and saltbush-crusted lamb, warrigal greens and thyme couscous.

If you love our Yorkshire pudding with pancetta and Bordelaise sauce recipe, try this

For more side dishes for Sunday dinner, Christmas lunch or the next family barbecue, look to these recipes:

Yorkshire pudding with pancetta and bordelaise sauce

2 tbs grapeseed oil
150g pancetta, cut into thin strips
1/4 bunch flat-leaf parsley, leaves picked and finely chopped

Yorkshire pudding batter

3 eggs
2/3 cup (160ml) milk
130g plain flour, sifted
100ml grapeseed oil

Bordelaise sauce

250g chicken wings
1 1/2 tbs grapeseed oil
3 eschalots, chopped
1/2 garlic clove, chopped
1 rasher of bacon, chopped
1 bay leaf
100g button mushrooms, sliced
300ml red wine
2 cups (500ml) beef stock

Method

1.

For the batter, whisk the eggs and milk in a large bowl until combined. Add the flour and whisk until well combined. Season to taste with salt flakes and freshly ground black pepper, then rest, covered, overnight in the fridge.
2.

For the Bordelaise sauce, cut each chicken wing into three pieces. Heat the oil in a large saucepan over medium-high heat. Cook chicken wings for 5-8 minutes, until well browned on all sides. Add the eschalot, garlic, bacon and bay leaf and cook over medium heat, stirring occasionally, for 5 minutes, or until eschalots start to caramelise. Add the mushrooms and cook, stirring occasionally, for 5 minutes until all ingredients are caramelised. Add the wine, scraping bottom of pan with a spoon. Simmer to reduce until a glaze. Add the beef stock and bring to the boil over high heat.
3.

Reduce heat to low and simmer for 45 minutes, skimming surface regularly to remove excess oil and sediment. Allow sauce to reduce by three-quarters, or until thickened to your desired consistency. Strain through a fine sieve into a clean small saucepan and discard solids.
4.

For the pancetta, heat the oil in a large frypan over medium-high heat. Cook the pancetta until golden brown. Using a slotted spoon, transfer pancetta to a plate lined with paper towel to drain excess oil, then add to the sauce along with the parsley.
5.

Remove pudding batter from fridge and bring to room temperature. Preheat oven to 250°C/230°C fan-forced.
6.

Place the 100ml oil in an 18cm base x 4cm-deep round metal pie dish and place dish on a baking tray in the oven for 10 minutes until the oil is hot and almost smoking. Very carefully remove the hot tray (ensuring to close oven door so the temperature doesn’t drop), and pour the batter into the hot oil. Return tray to oven for 18-20 minutes, until pudding is golden brown and crisp. Remove tray from oven and transfer pudding to a serving plate.
7.

Spoon over the Bordelaise sauce and serve Yorkshire pudding as a side to your favourite roast meat.

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Recipe Notes

You can make the sauce several days in advance. Keep covered in the fridge and gently reheat over medium-low heat until hot before adding the pancetta and parsley and serving.