Inspired by last night’s GBBO and because the season of Sunday roast dinners is nearly upon us, I’ve decided to re-blog not one of my tweaked recipes but that of John’s Yorkshire Puddings! They’re not filled like those on telly last night but they are legendary! Family and friends get REALLY excited when they come to us for John’s Sunday Roast. Every element of the meal is wonderful, however the Yorkshires and his gravy steal the show! I’ve met many people who reckon they can’t make decent Yorkshire Puddings so I’d again urge trying this recipe – it will transform your Sunday Lunch!
This recipe makes one large Yorkshire Pudding and 12 tiddlers. I can’t tell you how many they serve – they get demolished whether there’s 6 of us, 8 or 10!!!
What you need…
1 x 20cm round baking tin and 1 x 12-hole muffin tin
Fat from top of gravy stock from the previous week’s Roast Dinner or goose fat or lard
270g plain flour
4 large eggs
275ml full fat milk and 200ml water (in the same jug)
Sea salt and black pepper to taste
2 heaped tablespoons suet
What to do…
Preheat your oven to 220°c / 425°f / gas 7. I have assumed you are using the same oven to roast your meat (we have 2 chickens).
Ideally, you will have a jug of stock from the previous week’s roast dinner and topping this will be a layer of fat. Scoop off the fat and put half a teaspoon in the bottom of the individual moulds and two dessertspoons into the ‘family-sized’ tin. (The remaining stock should be used as the base for this week’s gravy, excluding any remaining fat).
If you’re starting from scratch, do the same with either goose fat or lard.
Sift the flour into the bowl of a standalone electric mixer. (If you don’t have one, use a roomy bowl with an electric handheld whisk). Make a well and break in the eggs. Whisk slowly. Whilst whisking, gradually pour in the milk and water. Turn the speed up to medium and whisk for 2 minutes. Switch the mixer off. Using a spatula, loosen any stuck flour from the sides or bottom. Season to taste. Mix at medium speed for a further two minutes. Leave to rest until cooking time.
Pop your baking tray and muffin tin into the oven and heat until the fat is smokin’ hot!
Sprinkle the suet into the batter and give it a quick mix to evenly incorporate. Ladle the mixture into the your hot baking tin and muffin tin. Pop them both into the oven and cook for around 20 minutes or until golden brown. Watch those babies rise!!!!!!
Serve with your roast dinner – we don’t follow convention – Yorkshire Puddings are served with chicken, beef, suet puddings……pretty much everything!
John, who in turn, tweaked Delia Smith’s recipe
They are easy so don’t be hesitant – give them a go!