I love a roast dinner. Who doesn’t? I’m also one of those people who can eat a Yorkshire Pudding with anything. I know really its just supposed to be served with beef but they are so darn good that I have them with chicken and pork too..although not lamb – not sure why that is!
I’ve been trying to make the perfect Yorkshire puddings for ages but I never managed to get them exactly as I wanted them to be.
It took some time but I think I’ve done it!
The most important two things you need to remember when making them is:
1. Ensure your oil is bubbling hot before adding your batter.
2. Don’t open the oven until they are fully cooked.
You will need:
280g Plain flour
400ml full fat milk
8 medium free range eggs
Crushed sea salt and black peppercorns
Sunflower oil
*The above recipe makes 24 Yorkshire Puds.. I do this because I like to freeze a batch. They freeze so well. You can easily halve the quantities if necessary.
Using two x 12 hole muffin trays, drizzle a little olive oil into each hole and place in a preheated piping hot oven ( around gas mark8)
Pour your flour into a bowl and beat in your eggs until smooth. Slowly add all your milk and seasoning making sure all the lumps are gone.
Carefully remove your trays from the oven and slowly add batter to each hole as evenly as you can. Place carefully back into the oven and cook without opening the door or disturbing for approximately 25minutes.
Remove from oven and try not to eat them all at once.
*If you are freezing half then leave to cool before freezing. When ready to cook them remove from freezer and bake in a hot oven for about 5 minutes. There is no need to defrost first.
Izzy loved hers:
If you are making a traditional beef dinner then you will also need delicious horseradish sauce. It’s so simple to make and tastes a world apart from the store bought stuff.
You will need:
30grams of freshly grated horseradish
300ml of double cream
1tbsp of mustard powder (you may want to add more or less depending on how hot you like it -this gives a kick)
1/4 tsp sugar
2tbsp of white wine vinegar
Hot water
Crushed sea salt and black peppercorns
Soak your grated horseradish in 4tbsp of hot water while whipping your double cream. Then combine with all of your other ingredients in a bowl. Serve some in a dish and place the remainder in a clean sterile jar and keep in your fridge for roast beef sandwiches later in the week.