These Yorkshire puddings are the perfect partner for roast beef, nice and rare, along with roast potatoes, pureed carrot and parsnip, red wine sauce and of course creamed horseradish.
I try where possible to buy it on the bone (when funds allow) or sometimes I just cook some juicy fillet steaks if there is only 2 of us for dinner and a large roast is just too much.
If you are cooking for 2 or 3 just halve the ingredients and only cook in 6 sections of the muffin tin.
INGREDIENTS
4oz plain flour
salt and freshly ground black pepper
4 free-range eggs
10 fl oz full fat milk (half pint)
50g/1¾oz beef dripping or lard - I use a teensy bit of Goose fat in each section of the
muffin/pudding tin. Using the lard / fat instead of oil really does make a difference.
METHOD
Whisk eggs and salt until a very pale colour and it is fluffy (about 5 minutes) getting plenty of air in.
Add the milk bit by bit whisking as you go. Add sieved flour and whisk again to make a smooth batter - not too thick. Season with freshly ground black pepper.
Place the mixture in the fridge for at least an hour - the mixture must have time to get really cold in the fridge where it will also thicken (hence not too much flour) Place greased tin in hot oven 220C/450F/Gas 7. ( 200 Fan)
When tin is piping hot immediately fill with (re-whisked) mix – if tins are hot enough the mix will bubble at the edges like pancakes would in a frying pan.
Cook (without opening the oven door) for about 16 minutes, open the door very slightly to allow any steam to escape close and turn the temperature down to 190C/375F/Gas 5. (Fan 170) and continue to cook for another 5 minutes or until Golden brown and crispy.
Result – Perfect Yorkies – well fingers crossed anyway!!!
