Here is one of my favourite memories- it's the smell of beef cooking on a Sunday morning- it's my twist on a Sunday roast as well as one of my all-time favourite foods: Yorkshire pudding!
Ingredients
For the pudding:
- 300g plain flour
- 10 eggs
- 450ml milk
Trimmings:
- 1 small roast beef, use sirloin or ribs
- Carrots
- Potatoes
- Parsnips
Method
- Preheat oven to 220 degrees - place tins inside with vegetable oil inside. Leave for 10 minutes to get hot.
- Make mix for the pudding by mixing all ingredients together with a whisk. Season with salt and pepper. Sieve the mixture to avoid lumps.
- Pour in mix into hot oil in the tins, cook for 15 minutes without opening the oven.
- Season with salt and pepper.
- Put beef in oven and 220 degrees for 20 mins. Pour in stock or water and turn oven down to 150 degrees.
- Cook until internal temperature is 57 degrees. Leave to rest for 30mins.
- Pour in all the cooking juice into a saucepan and reduce for your gravy.
For the roast crushed veg:
- Thickly cut the carrots and parsnips.
- Cook in salted water until tender and drain. Season with salt and pepper. Roast in the oven with butter and thyme.
- Crush with a fork or masher.
For the creamy mash potato:
- Boil potato in salted water.
- Mash with plenty of butter and cream. Add salt and pepper.
To assemble:
- Open the base of the Yorkshire.
- Fill with crushed veg, and potato.
- Finish with sliced beef and pour over beef gravy!
