Ramsay on the road: Roast Beef & Yorkshire Pudding
Gordon teaches the lovely Martine McCutcheon how to cook roast beef and yorkshire puddings.
This video originally aired on the F-Word season 1 episode 8. Click on “more” to read the whole recipe!
You can’t have roast beef without Yorkshire puddings, and the good news is they’re dead easy to make at home.
Makes 4-6
Ingredients
- 20g beef dripping or 2 tbsp vegetable oil
- 100ml full-fat milk
- 50ml sparkling water
- 115g plain flour
- 1/4 tsp salt
- 2 medium eggs, beaten
Method: How to make Yorkshire puddings
1. Preheat the oven to220°C/fan200°C/gas 7. Put the dripping or oil into the holes of a 4-hole Yorkshire pudding tin or deep, 6-hole muffin tin and place in the oven for 5 minutes or until the fat or oil is really hot and smoking.
2. Meanwhile, mix the milk and sparkling water in a jug. Sift the flour and salt into a large bowl. Season the eggs with black pepper. Make a well in the centre of the flour, pour in the eggs and whisk, drawing in the flour as you go. Gradually whisk in the milk mixture, until you have a smooth batter.
3. Transfer the batter to a jug. Pour into the hot tin, filling each hole no more than three-quarters full. Cook, without opening the oven door, for 20-25 minutes or until risen, deep golden and crisp. Serve hot.