Hubby has been moaning at me for ages to get this recipe on to the blog, like he said, ‘everyone needs a good Yorkshire Pudding recipe’ and it can take years of searching to find the perfect one. They all vary so much, how many eggs should you add, how much milk, you would of thought that it is just a simple batter, but oh no, you would be very wrong and families all over the country prize themselves on the success of their Yorkshire Puddings. A Sunday Roast is not a Sunday Roast without them.

In our house, Sunday lunch is always left to the Master of the house and the Master of Roast Dinners! Hubby’s roast dinners are the best I have ever had, his roast potatoes are even better than Jasmines (and you know I don’t say that lightly), we keep well away from the kitchen when the Master is at work and just sit down and enjoy the feast when he is done.

This weekend Hubby and I were home alone so he decided to split the batter between two 8 inch cake tins and made dinner size plate Yorkshire Puddings, then filled them with succulent roast beef, honey roasted carrots, purple sprouting broccoli and gorgeous savoy cabbage, then covered the lot with a rich onion gravy, it was divine. We sat out in the garden, enjoying the late afternoon sun and truly had a feast.

These massive Yorkshires would be a great way of dressing up a special celebratory Sunday Lunch, it gives a mundane roast a bit of a WOW factor.

So I would like to thank Hubby for a lovely weekend and a gorgeous roast and now you can stop moaning as the recipe is now on the blog.

Buon appetito

 

Yorkshire Pudding

 

Serves 8-10

325ml semi-skimmed milk
4 eggs
1/2 teaspoon of salt
250g plain flour
1/4 teaspoon of beef dripping in each pudding tin hole

Whisk the milk, eggs and salt well and let stand for 15 minutes (Hubby says he has no idea why he does this, but it works & so he sticks to it), then whisk in the flour and let stand again until you need it.

Heat the oven to 220 C, gas mark 7 and put a 12 hole muffin tin in to heat for a good 10-15 minutes, with a 1/4 teaspoon beef dripping in each muffin compartment.

When the pan and the fat have been heated, pour in the Yorkshire pudding batter and cook for 15-20 minutes or until they have puffed up gloriously.

For the huge dinner plate size Yorkshire Puddings in the photo, we just split the batter between two 8 inch cake tins and cooked until golden and well risen, then popped them onto a plate, filled with beef, savoy cabbage, purple sprouting broccoli and oven baked honey glazed carrots and covered it all in rich onion gravy. You can add what ever meat or vegetables that you like.