Yorkshire puddings are delicious with roast beef, but need to be ready at the same time, as they spoil quickly. The batter gains a special character by cooking in the fat of the roast. Make them about 15 minutes before the meat has completed its cooking cycle. |
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Timing is crucial
Serve immediately
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Total Time : |
45 minutes |
Active Time: |
45 minutes |
Makes: |
6 yorkshire puddin |
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Sift the flour and salt together in a mixing bowl |
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Add the eggs and stir, slowly add the milk to make a smooth batter. Beat in the cold water |
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About 15 minutes before the beef is ready, drain the fat and pour ±1 teaspoon of it into individual muffin pans |
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Place the roast and muffin pan back in the oven, with the muffin pan on the highest shelf |
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When the fat is sizzling hot, divide the batter among the containers and bake in the top of the oven for ±30 minutes until well risen and puffy brown. Remove and serve immediately |
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¾ cup flour |
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Pinch salt |
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2 eggs, lightly beaten |
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1¼ cup milk |
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1 tablespoon cold water |
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