I made the family a beef dinner and it came out nice and juicy, usually my beef comes out the oven as tough as old boots :-), we didn’t have anything fancy with it, just served the beef with mash potatoes, veg and Yorkshire Puddings, if your not from the U.K you might not know what Yorkshire puddings are?
Basically you make up a pancake batter a little thicker than you would for pancakes and bake them in the oven. I’ve included a photograph and a recipe in case you would like to try them, that’s not me in the picture it’s just some bloke off the Internet :-)
Yorkshire puddings are the best! as well as serving them with a roast beef and gravy our family also have them as a pudding filled with fruit and sprinkled with sugar YUMMY!
What Are Yorkshire Puddings?
Yorkshire puddings are not puddings in the classic sweet sense of the word, Yorkshire Puddings are a savoury pudding that are part of the British national dish of roast beef and Yorkshire puddings. However they are very good with any roast meat.
Yorkshire Puddings where classed as peasant food in England in the 17 century, but are now a national dish everyone enjoys
Yorkshire Puddings Recipe:
* measuring jug
* electric whisk
* 12-hole muffin tin
Yorkshire Puddings Ingredients:
* fresh eggs
* all purpose or plain flour
* a pinch of salt
* some lard
1. Making Yorkshire puddings for 6 people use 4 large fresh eggs. And then, measure an equal quantity of milk to egg and an equal quantity of flour.
2. Whisk together with an electric hand whisk the eggs, milk and a pinch of salt. Then, sift in the flour. whisk again to make a creamy smooth batter.
3. Leave the Yorkshire Pudding Batter to rest while you heat up some oil in the muffin tin.
Turn the oven on to its highest temperature. Add some fat into each cup of the muffin tin: you can use lard dripping or vegetable oil, if you use lard you’ll need a pea-sized piece in each cup, if you are using vegetable oil you will need about 1/2 teaspoon, Place the tray into your hot oven.
4. While waiting for the fat to get hot, add 2 tablespoons of cold water to the batter, and then give it a final mix.
Pour the batter into the muffin tin when the fat is hot and turn the oven down to 200 degrees: The fat is ready when it is slightly smoking (but not burning!). Quickly fill each cup a third with the cold batter, return the tray to the oven.
5. Yorkshire puddings are ready after about 20-25 minutes or when they are golden and well risen. They are best eaten straight from the oven. They don’t reheat very well so best eat them while they are fresh.