[ADSENSE_0000000230]ROAST BEEF AND YORKSHIRE PUDDINGS
Ingredients (Roast Beef):
1.4kg / 3lbs joint of sirloin of beef
50g / 2oz beef dripping
Ingredients (Yorkshire Pudding):
110g / 10oz of plain flour (sifted)
1 large egg
A large pinch of salt
150ml / 5oz water
150ml / 5oz milk
Beef dripping or cooking fat

Combined method for cooking the Roast Beef and the Yorkshire
Pudding:

1. Heat the oven to 180ºC / 350ºF / gas mark 4.
2. Put the joint of beef into a shallow baking tray or tin.
3. Season the meat to taste with a little salt or a sprinkle of
rosemary or a little black pepper
4. Melt half of the beef dripping and pour over the meat and
seasoning.
5. Place in the middle of the oven for 70 minutes.
6. After 70 minutes, keep the meet in the oven, but turn up the heat
to 220ºC / 425ºF / gas mark 7.
7. Pour the remainder of the beef dripping into a cake baking tray
(The type of baking tray used to make small cakes / muffins). Put
the tray, with a little bit of dripping in each of the depressions in
the tray, into the oven for 3 minutes or until you see the dripping
smoke.
8. Remove from the oven and pour 2 tablespoons of the Yorkshire
Pudding batter (see below for batter recipe) into each cake
depression and bake for 15 to 20 minutes in the same oven as the
beef.
9. 10 minutes after you have taken out the cooked Yorkshire
puddings you can take out the beef. Leave to stand another 10
minutes to allow to cool a little before carving.
To make the Yorkshire Pudding Mixture (Batter):
(This will make about 6 or so puddings).
1. Sift the flour into a large bowl
2. Break the egg into the centre of the heap of flour.
3. Mix the water and the milk together in a jug. Pour the mixture
slowly onto the flour and egg. As you start to pour the water/milk
slowly beat the mixture together with a whisk. Add the salt and
continue to beat. The puddings will be lighter if the batter includes
a little air.
4. Once all the ingredients have been beaten together leave to
stand, covered by a cloth, for 40 minutes or so.
5. Now you are at 'step 8' in the main cooking method. Your
oven should be very hot and your tray for the puddings very
hot.