Yorkshire Pudding
10oz of plain flour (sifted)
1 large egg
A large pinch of salt
5oz water
5oz milk
Beef dripping or cooking fat
Combined method for cooking the Roast Beef and the Yorkshire
Pudding:
1. Heat the oven to 350ºF / gas mark 4.
2. Put the joint of beef into a shallow baking tray or tin.
3. Season the meat to taste with a little salt or a sprinkle
of rosemary or a little black pepper
4. Melt half of the beef dripping and pour over the meat and
seasoning.
5. Place in the middle of the oven for 70 minutes.
6. After 70 minutes, keep the meat in the oven, but turn up
the heat to 425ºF / gas mark 7.
7. Pour the remainder of the beef dripping into a cake baking
tray (The type of baking tray used to make small cakes /
muffins). Put the tray, with a little bit of dripping in each
of the depressions in the tray, into the oven for 3 minutes or
until you see the dripping smoke.
8. Remove from the oven and pour 2 tablespoons of the
Yorkshire Pudding batter (see below for batter recipe) into
each cake depression and bake for 15 to 20 minutes in the same
oven as the beef.
9. 10 minutes after you have taken out the cooked Yorkshire
puddings you can take out the beef. Leave to stand another 10
minutes to allow to cool a little before carving.
To make the Yorkshire Pudding Mixture (Batter):
(This will make about 6 or so puddings).
1. Sift the flour into a large bowl
2. Break the egg into the centre of the heap of flour.
3. Mix the water and the milk together in a jug. Pour the
mixture slowly onto the flour and egg. As you start to pour
the water/milk slowly beat the mixture together with a whisk.
Add the salt and continue to beat. The puddings will be
lighter if the batter includes a little air.
4. Once all the ingredients have been beaten together leave to
stand, covered by a cloth, for 40 minutes or so.
5. Now you are at 'step 8' in the main cooking method. Your
oven should be very hot and your tray for the puddings very
hot.
