Roast Beef And Yorkshire Pudding
Beef jointsalt and black pepper
Yorkshire Pudding
1 cup all-purpose flour
pinch salt
2 beaten eggs
250 ml milk, plus additional if needed
Vegetable shortening
1. Season beef with salt and pepper. For rare: 350°F 15 minutes per pound, Medium: 20 minutes per pound and well done: 25 minutes per pound.
2. Sift the flour and salt into a bowl make a well and add the eggs and a little milk, whisk the milk and the egg.
3. whisk in 125 ml of the milk drawing in the flour to make a smooth batter. Stir in another 125 ml of milk and leave to stand for at least 30 minutes.
4. Put some shortening in each cup of a 12 hole muffing pan and heat in a 425°F oven until very hot, whisk the batter and pour into the muffin pan bake for 15 minutes or until well risen golden and crisp.
My favourite roast dinner!!! Should do marmite potatoes though - Par boil potatoes for 7 minutes, drain and shake in pan to roughen up. Put 1 tablespoon of marmite in a cup and add a tablespoon of boiling water to soften. Add to the potatoes and shake again to cover. Add the potatoes to HOT fat or dripping and roast for 30 - 45 minutes.. Yorkshire puddings - have you tried adding a couple of teaspoons of horse radish or mustard, beautiful!!!!! :-)
ReplyDeleteG-man is a hater of both but loves Marmite roasties!!! Thank you so much for the added tips though.... :o)
ReplyDeleteBest Yorkshire pudding recipe I've found:
ReplyDelete225g plain flour
Pinch of salt
3 large eggs
1 large egg white
150ml water
150ml millk
Whisk all together until fluffy and leave to rest for at least 30mins
Heat oven to 220C
Put approx 1 or 2mm sunflower oil in the bottom of each Yorkshire tin and heat in the oven until very hot.
Ladle enough batter into each tin so that it's just below the top of each.
Cook for 25-30 mins depending on how crispy you like them.