Recipes, re-invented from cooking shows
Easy Sunday Roast Yorkshire Puddings
Prep. Time:
Baking Time:
Total Time:
15 minutes
30 minutes
45 minutes
Serves:
12 Yorkshire puddings (serves 4 as a starter)
An easier take on Jane's Sunday Roast Yorkshire Puddings from Great British Bake Off ™ Season 7. Shop-bought rare deli roast beef replaces the home-roasted joint, the roast potatoes are dropped, and the pea purée and whipped horseradish cream become quick stir-together toppings, cutting the total ti...
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Ingredients
FOR THE YORKSHIRE PUDDINGS: 2 tbsp (30 ml) beef drippings or vegetable oil 2 large eggs, at room temperature 1/2 tsp (2 g) fine sea salt 3/4 cup + 1 tbsp (100 g) all-purpose flour 2/3 cup (150 ml) whole milk, at room temperature
FOR THE PEA SMASH: 1 cup (125 g) frozen peas 1 tbsp (15 g) unsalted butter 4 fresh mint leaves, finely chopped 1/2 tsp (2.5 ml) lemon juice Salt and black pepper, to taste
FOR THE HORSERADISH CREAM: 1/4 cup (60 g) sour cream 1 tbsp (15 g) prepared horseradish 1/2 tsp (2.5 g) Dijon mustard 1/2 tsp (2.5 ml) lemon juice Pinch of salt
TO ASSEMBLE: 5 oz (150 g) thinly sliced rare deli roast beef Small handful fresh chives, snipped flaky sea salt, to finish
EQUIPMENT: 12-hole nonstick muffin tin pouring jug whisk (or a blender) Microwave-safe bowl Fork or potato masher Small bowl
Method
STEP 1: HEAT THE TIN
Heat the oven to 450°F (230°C). Divide the beef drippings or oil between the 12 holes of the muffin tin (about 1/2 tsp each) and put the tin in the oven for 10-15 minutes, until the fat is smoking hot.
STEP 2: MAKE THE BATTER
While the tin heats, whisk the eggs and salt in a pouring jug with a whisk. Whisk in the flour, then gradually whisk in the milk until smooth and lump-free. (Or blitz everything in a blender for 20 seconds.) Leave the batter to rest until the tin is hot.
STEP 3: BAKE THE PUDDINGS
Working quickly, take the tin out and pour the batter into the hot fat, filling each hole about one-third to half full. Return to the oven and bake for 18-20 minutes until well risen, deep golden and crisp. Do not open the oven door for the first 15 minutes.
STEP 4: MAKE THE PEA SMASH
While the puddings bake, put the frozen peas in a microwave-safe bowl with 1 tbsp water, cover, and microwave for 3-4 minutes until hot and tender. Drain, add the butter, mint and lemon juice, and roughly mash with a fork or potato masher. Season with salt and black pepper.
STEP 5: MIX THE HORSERADISH CREAM
In a small bowl, stir together the sour cream, prepared horseradish, Dijon mustard, lemon juice and a pinch of salt.
STEP 6: FILL AND SERVE
Spoon a little pea smash into each hot pudding. Tear the roast beef into ribbons and fold a piece into each one. Top with a small spoonful of horseradish cream, a scatter of chives and a pinch of flaky sea salt. Serve immediately.
Instructions
FOR THE YORKSHIRE PUDDINGS:
2 tbsp (30 ml) beef drippings or vegetable oil
2 large eggs, at room temperature
1/2 tsp (2 g) fine sea salt
3/4 cup + 1 tbsp (100 g) all-purpose flour
2/3 cup (150 ml) whole milk, at room temperature
FOR THE PEA SMASH:
1 cup (125 g) frozen peas
1 tbsp (15 g) unsalted butter
4 fresh mint leaves, finely chopped
1/2 tsp (2.5 ml) lemon juice
Salt and black pepper, to taste
FOR THE HORSERADISH CREAM:
1/4 cup (60 g) sour cream
1 tbsp (15 g) prepared horseradish
1/2 tsp (2.5 g) Dijon mustard
(/interesting-ingredients/dijon-mustard)1/2 tsp (2.5 ml) lemon juice
Pinch of salt
TO ASSEMBLE:
5 oz (150 g) thinly sliced rare deli roast beef
Small handful fresh chives, snipped
flaky sea salt,(/interesting-ingredients/flaky-sea-salt) to finish
EQUIPMENT:
12-hole nonstick muffin tin
pouring jug
(/cooking-equipment/batter-bowl-with-lid)whisk (/cooking-equipment/silicon-whisk)(or a blender)
Microwave-safe bowl
Fork or potato masher
Small bowl
Heading 5
Ingredients
STEP 1: HEAT THE TIN
Heat the oven to 450°F (230°C). Divide the beef drippings or oil between the 12 holes of the muffin tin (about 1/2 tsp each) and put the tin in the oven for 10-15 minutes, until the fat is smoking hot.
STEP 2: MAKE THE BATTER
While the tin heats, whisk the eggs and salt in a pouring jug with a whisk. Whisk in the flour, then gradually whisk in the milk until smooth and lump-free. (Or blitz everything in a blender for 20 seconds.) Leave the batter to rest until the tin is hot.
STEP 3: BAKE THE PUDDINGS
Working quickly, take the tin out and pour the batter into the hot fat, filling each hole about one-third to half full. Return to the oven and bake for 18-20 minutes until well risen, deep golden and crisp. Do not open the oven door for the first 15 minutes.
STEP 4: MAKE THE PEA SMASH
While the puddings bake, put the frozen peas in a microwave-safe bowl with 1 tbsp water, cover, and microwave for 3-4 minutes until hot and tender. Drain, add the butter, mint and lemon juice, and roughly mash with a fork or potato masher. Season with salt and black pepper.
STEP 5: MIX THE HORSERADISH CREAM
In a small bowl, stir together the sour cream, prepared horseradish, Dijon mustard, lemon juice and a pinch of salt.
STEP 6: FILL AND SERVE
Spoon a little pea smash into each hot pudding. Tear the roast beef into ribbons and fold a piece into each one. Top with a small spoonful of horseradish cream, a scatter of chives and a pinch of flaky sea salt. Serve immediately.
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