We have a great offer available from the butchery this week – Ribs of Beef, grass fed, marbled and aged to your preference for only £14.99/kg.  If you haven’t had a decent family Sunday lunch in a while, then this is your chance.

Roast beef demands a mighty Yorkshire Pudding – and while I realise that most of you have probably been making incredible Yorkshire Puddings for generations, there will be some who either have never tried, or never succeeded in making a cracking Yorkshire.

The recipe is incredibly simple – but there are a couple of tips to make your Yorkshire rise above the rest, giving a crispy, airy exterior and a lightly chewy center.

Tips:

  1. Use fresh Eggs (duck eggs are even better)
  2. If you are using a thick, cast iron pan, pre-heat it first (but any pan will do)
  3. If you have time, rest the batter for at least an hour, overnight is best.  This will make the pud rise further and improve the chew.
  4. You can reheat Yorkshire Puddings, so you can prepare them in advance and chill or freeze, to keep your Sunday lunch stress free.

Ingredients (serves 8)

  • 4 large eggs
  • 150g all-purpose flour
  • 175ml whole milk (6 ounces; 3/4 cup)
  • 25ml water
  • 1/2 teaspoon salt
  • 100ml beef drippings, lard, shortening, or vegetable oil

Method

  • Mix all the ingredients except the beef dripping/oil together in a bowl to a smooth batter and rest.
  • preheat oven to 450°F (230°C), then divide the oil depending on whether you want individual portions or one magnificent pud, This batter will fill 2 x 8″ pans or 12 cupcake sized tins.  Pre-heat the pans for 10mins or until the oil starts to smoke.
  • Remove the pans and add the batter half way up then return to the oven.
  • Bake until the Yorkshire Puddings are crispy brown and have quadrupled in size. They should sound hollow when tapped.
  • Serve with Roast Beef, Roast Potatoes, Purple Sprouting Broccoli and a good red wine gravy.

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