A few months ago one of the grocery stores featured sirloin tip roast for $5.99 a pound ($9.00 off the regular price). I bought three and stuck in the freezer.
We don't make roasts very often which is odd because we had roast beef every week when I was a child. However, from time to time I get a craving.
Last Sunday I went all out. Roast, gravy, roasted potatoes, veg, and of course, Yorkshire puddings. I was dreaming of the Yorkshire puddings we had at the Jamie Oliver restaurant we went to when we were in London.
They were amazing. I didn't want any old Yorkshire puddings i wanted HUGE ones.
I googled 'huge Yorkshire puddings' and this recipe came up. Happily it was buy Jamie Oliver.
The recipe is easy to follow. I didn't use as much oil as he suggested because I was worried about the oil overflowing. They didn't turn out as crispy as the ones I remember from London but they were good nonetheless.
I think that there are two secrets here - a hot oven and making sure your batter sits on the counter to rest. This actually gives it some time for the natural yeasts to start to work helping you to achieve Yorkshire pudding hugeness.
Enjoy!
Huge Yorkshire Puddings
1/2 pint (285 milliliters) milk
4 ounces (115 grams) all-purpose flour
Pinch salt
3 eggs
Vegetable oil
Preheat oven to 450 degrees F.
Mix the batter ingredients together. Let rest for 10 minutes
Preheat a Yorkshire pudding tray or muffin tin with 1/2-inch (1 centimeter) of oil in each section. After the 10 minutes divide the batter into the tray. Cook for around 15 to 20 minutes until crisp and puffy, don't open the oven door before then or they won't rise.
Comments