RECIPE / YORKSHIRE PUDDING
The classic accompaniment to Roast Beef
EASY YORKSHIRE PUDDING
for your classic roast beef carvery
Serving Suggestion
PRODUCT QTY
Milk
Flour
Eggs whole
Salt
Canola oil 200ml
150g
4
2 pinches
50ml
TIP:
Hot oven (210ºC), hot metal dish (muffin tins work perfect) oil
heated in the dish and then pour on cold batter mix carefully.
It’s a reaction between hot and cold which gives its light
fluffyness.
PRO TIP:
Pour batter mix into a squeezy bottle, faster and safer! (An old
sauce bottle works well).
METHOD
Place ‘muffin’ tins into oven, heat oven to 210ºC, once
temperature is reached, add 1/4 tsp of oil to each individual
muffin mould (for traditional flavour, dripping).
In a large bowl place flour and slowly whisk on eggs and milk
until smooth, add salt. Pour into a squeezy bottle if you have
one, otherwise into a jug.
Carefully remove tray from oven and very quickly fill 2/3rds of
each mould with batter return quickly to hot oven.
Bake in oven for 20-25 minutes until puddings are puffed up
and brown.
Serve immediately.
TIP:
Once you’ve made these a few times, jazz up your ‘Yorkies’,
add fresh herbs like thyme or oregano, horseradish or seed
mustard.
My personal favourite is oregano and powdered parmesan.
Recipe by Justin Rimmer
12
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