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.
- Use fresh Eggs (duck eggs are even better)
- If you are using a thick, cast iron pan, pre-heat it first (but any pan will do)
- 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.
- 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
- 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.