Yorkshire Puddings | Hubby’s Yorkshire Pudding Recipe

Simon’s Yorkshire Puddings

In our house, Simon is responsible for Yorkshire Puddings.  His mum passed her recipe to him and he’s made it his own…I don’t want to mess with perfection so I leave the cooking of these delicious Yorkshire Puddings to him!

Yorkshire Puddings
 
Ingredients: 
  • 1 large egg
  • 300ml semi-skimmed milk
  • 115g plain flour
  • Salt & Pepper

Method:

  •  Mix the ingredients together using an electric whisk or blender.  Ensure you whisk really well and get lots of air bubbles into the mix
  • Place in the fridge for a few hours
  • When ready to cook the Yorkshire Puddings, pre-heat your oven to the hottest temperature you can get it to (e.g. 220-230 °C)
  • Place 2-3 mm of vegetable oil (or for the best taste, use dripping instead) into each well in a Yorkshire Pudding tray.
  • Place the tray, with the oil, in the hot oven and heat the oil until it is so hot it is smoking
  • Re-whisk the batter you made earlier
  • Get the Yorkshire Pudding tray with the smoking hot oil out of the oven and, as quickly as possible, pour the batter into each well, up to the edge of the well
  • Place the tray straight back into the oven and bake for 20 mins
  • DO NOT OPEN THE OVEN before the 20 mins are up or your Yorkshire Puddings will collapse!!!!

For the Roast Beef Recipe to accompany these Yorkshire Puddings, click HERE

Gloriously Good! 🙂

If you like this recipe, sign up HERE to receive regular blog (recipe) updates by e-mail.  You will also receive my famous and authentic Tiramisù recipe by e-mail!

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Roast Beef and Yorkshire Pudding | Boneless Rib Roast

Roast Beef and Yorkshire Puddings

(using Boneless Rib Roast)

We currently have a lovely house guest (one of my school friends from Luxembourg has sent us her 12-year-old daughter for 2 weeks as she is starting in an English school in September and needs some English practice), so I took the opportunity to cook a quintessential British (and Yorkshire!) meal.

Roast Beef and Yorkshire Puddings 🙂

I like my roast beef really juicy and I quite like the fatty bits, so I like roasting Boneless Rib Roast.  I was also feeding a meat-loving family of 5, so we munched our way through best part of a 1.1kg roast.

Roast Beef and Yorkshire Puddings

Cooking times – beef:
If you like the roast as rare as we like it, cook it for 15 mins per 500g plus 15 mins extra at 200°C in a fan-assisted oven, so for a 1.1kg roast, cook it for 48 mins in a pre-heated oven.  Remember to allow 10-15 mins standing time at room temperature at the end.

If you prefer your beef slightly more cooked, increase the cooking times accordingly.

Method – beef:
  • Pre-heat the Oven to 200°C (fan-assisted)
  • Season the beef generously with sea salt and brown on all sides in a hot pan with a little olive oil
  • Place into an oven dish and pour over any juices from the browning process, then cover with tin foil
  • Roast according to cooking times shown above.
  • Take out of the oven at the end of cooking, remove the juices for gravy if desired, and leave covered, at ambient temperature, for 10-15 mins to ‘rest’ before slicing very thinly.
Method – Yorkshire Puddings:

For the Yorkshire Pudding recipe, which is the one my hubby Simon Roberts has made his own after his mum passed it down to him, click HERE.

Mmmmmmm – Gloriously Good!

If you like this recipe, sign up HERE to receive regular blog (recipe) updates by e-mail.  You will also receive my famous and authentic Tiramisù recipe by e-mail!