Recipes, re-invented from cooking shows
Sunday Roast Yorkshire Puddings
Prep. Time:
Baking Time:
Total Time:
40 mins
1 hour 20 mins
3 hours
Serves:
24 mini puddings (6 servings)
Jane created this dish for Great British Bake Off ™ Series 7. Her Batter Week Signature rebuilds an entire Sunday roast inside a mini Yorkshire pudding: rare beef, crisp roast potatoes, a vivid pea puree and sharp horseradish cream. The judges praised the flavor without reservation, and the filling...
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Ingredients
FOR THE YORKSHIRE PUDDINGS: 4 large eggs, at room temperature 3/4 tsp (4 g) fine sea salt 1 2/3 cups (200 g) all-purpose flour, spooned and leveled 1 1/4 cups (300 ml) whole milk, at room temperature 1/4 cup (60 ml) beef drippings or vegetable oil (do not use butter, it burns)
FOR THE ROAST BEEF: 1 1/2 lb (700 g) beef sirloin or top round roast, tied into one even cylinder Kosher salt and black pepper, to taste 1 tsp (3 g) English mustard powder (optional) 1 tbsp (15 ml) vegetable oil, for searing
FOR THE CRISP ROAST POTATOES: 1 1/4 lb (600 g) Yukon Gold or Maris Piper potatoes, cut into 3/4-inch dice 1 tsp (6 g) fine sea salt, for the parboiling water and for finishing 3 tbsp (45 ml) beef drippings or duck fat
FOR THE PEA PUREE: 2 cups (250 g) frozen peas Salt, for the cooking water 2 tbsp (30 g) unsalted butter 2 tbsp (30 ml) heavy cream 6-8 fresh mint leaves (optional) 1 tsp (5 ml) lemon juice Salt and white pepper, to taste
FOR THE HORSERADISH CREAM: 1/2 cup (120 ml) heavy cream, well chilled 2 tbsp (30 g) prepared horseradish, drained 1 tsp (5 g) Dijon mustard 1 tsp (5 ml) lemon juice Pinch of salt
TO FINISH: Small handful fresh chives or thyme, snipped Flaky sea salt
EQUIPMENT NEEDED: Two 12-hole nonstick muffin tins (straight-sided, not shallow bun tins) Large mixing bowl and a balloon whisk, or a blender Pitcher or measuring cup with a pouring spout, for even portioning Small ladle or 2-tablespoon scoop, for identical batter depth Two roasting pans, one for the beef and one for the potatoes Instant-read meat thermometer Blender, food processor or immersion blender, for the pea puree Fine-mesh sieve (optional, for a very smooth puree)
Method
STEP 1: MAKE THE BATTER AND REST IT
Whisk the eggs and fine sea salt in a large bowl until loose and frothy. Add the flour and about a third of the milk and whisk to a thick, smooth paste; starting thick is how you get rid of lumps without a sieve. Whisk in the remaining milk in two additions until the batter is completely smooth and no thicker than heavy cream. If it drops off the whisk in blobs rather than running in a ribbon, add milk a tablespoon at a time. Pour into a pitcher, cover, and rest at room temperature for 1 hour. The rest is not optional: hydrated flour and relaxed gluten are most of the rise.
STEP 2: ROAST THE BEEF
Heat the oven to 425F (220C). Pat the beef dry and season it hard all over with kosher salt and black pepper, then rub with the English mustard powder if using. Sear in a hot skillet in the vegetable oil until browned on every surface, about 6 minutes in total, then transfer to a roasting pan. Roast 25-35 minutes for medium-rare, until an instant-read thermometer reads 125-130F (52-54C) at the center. Rest, loosely tented, for at least 20 minutes before slicing; it will carry over several degrees. Slice thinly, then cut the slices into bite-size pieces, because the puddings are small and a large slice will not sit in one.
STEP 3: ROAST THE POTATOES
Put the diced potatoes in cold salted water, bring to a boil and simmer 6-7 minutes until the edges just yield to a knife. Drain thoroughly and leave them in the colander for 2 minutes to dry off, then shake the colander hard so the surfaces roughen; that ragged exterior is where the crunch comes from. Heat the drippings or duck fat in a roasting pan in the oven until shimmering, add the potatoes in a single layer, turn to coat and roast 30-35 minutes, turning once, until deep golden and crisp. Salt as they come out. These can roast alongside the beef.
STEP 4: MAKE THE PEA PUREE
Cook the peas in boiling salted water for 3 minutes, then drain, reserving a little of the water. Blend the hot peas with the butter, cream, mint and lemon juice until smooth, loosening with a spoonful of the cooking water if needed. Season with salt and white pepper, tasting the puree on its own rather than alongside the beef. For a restaurant finish, push it through a fine sieve. Keep it warm and covered, since the color dulls if it sits uncovered.
STEP 5: WHIP THE HORSERADISH CREAM
Whip the cold heavy cream to soft peaks and stop there. Fold in the prepared horseradish, Dijon mustard, lemon juice and a pinch of salt by hand. Taste and add more horseradish if you want it sharper; it should cut the beef, not disappear behind it. Chill until serving.
STEP 6: HEAT THE FAT UNTIL IT SMOKES
Take the beef and the potatoes out of the oven and raise it to 450F (230C). Put 1/2 teaspoon of drippings or oil into each of the 24 muffin wells and slide both tins into the oven for 10-12 minutes, until the fat is shimmering and wisping smoke. This is the step that is usually rushed. Batter meeting fat that is merely hot sets too slowly and gives a flat, heavy pudding; it must be smoking.
STEP 7: FILL, BAKE AND DO NOT OPEN THE DOOR
Work fast. Pull one tin out onto a heatproof surface and, using a small ladle or a 2-tablespoon scoop, put the same measured amount of batter into each well, filling each about one third full. The batter should hiss and bubble at the edges the moment it lands. Return the tin to the oven immediately and repeat with the second. Bake 18-22 minutes until deeply risen, browned and crisp, with a visible hollow in the center of each. Do not open the oven for the first 15 minutes; the single most common cause of flat Yorkshires is an early look.
STEP 8: FILL AND SERVE AT ONCE
Lift the puddings out of the tins and set them on a warm platter. Spoon a little pea puree into the hollow of each, add two or three pieces of beef and a crisp potato or two, and finish with a small spoonful of horseradish cream. Scatter the chives and flaky sea salt over the top. Serve immediately: filled Yorkshire puddings soften within minutes, which is why they are assembled at the last possible moment.
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Instructions
FOR THE YORKSHIRE PUDDINGS:
4 large eggs, at room temperature
3/4 tsp (4 g) fine sea salt
1 2/3 cups (200 g) all-purpose flour, spooned and leveled
1 1/4 cups (300 ml) whole milk, at room temperature
1/4 cup (60 ml) beef drippings or vegetable oil (do not use butter, it burns)
FOR THE ROAST BEEF:
1 1/2 lb (700 g) beef sirloin or top round roast, tied into one even cylinder
Kosher salt and black pepper, to taste
1 tsp (3 g) English mustard powder (/interesting-ingredients/english-mustard-powder)(optional)
1 tbsp (15 ml) vegetable oil, for searing
FOR THE CRISP ROAST POTATOES:
1 1/4 lb (600 g) Yukon Gold or Maris Piper potatoes, cut into 3/4-inch dice
1 tsp (6 g) fine sea salt, for the parboiling water and for finishing
3 tbsp (45 ml) beef drippings or duck fat
FOR THE PEA PUREE:
2 cups (250 g) frozen peas
Salt, for the cooking water
2 tbsp (30 g) unsalted butter
2 tbsp (30 ml) heavy cream
6-8 fresh mint leaves (optional)
1 tsp (5 ml) lemon juice
Salt and white pepper, to taste
FOR THE HORSERADISH CREAM:
1/2 cup (120 ml) heavy cream, well chilled
2 tbsp (30 g) prepared horseradish, drained
1 tsp (5 g) Dijon mustard
(/interesting-ingredients/dijon-mustard)1 tsp (5 ml) lemon juice
Pinch of salt
TO FINISH:
Small handful fresh chives or thyme, snipped
Flaky sea salt
EQUIPMENT NEEDED:
Two 12-hole nonstick muffin tins (straight-sided, not shallow bun tins)
Large mixing bowl and a balloon whisk, or a blender
Pitcher or measuring cup with a pouring spout, for even portioning
Small ladle or 2-tablespoon scoop, for identical batter depth
Two roasting pans, one for the beef and one for the potatoes
Instant-read meat thermometer
Blender, food processor or immersion blender, for the pea puree
Fine-mesh sieve (optional, for a very smooth puree)
Heading 5
Ingredients
STEP 1: MAKE THE BATTER AND REST IT
Whisk the eggs and fine sea salt in a large bowl until loose and frothy. Add the flour and about a third of the milk and whisk to a thick, smooth paste; starting thick is how you get rid of lumps without a sieve. Whisk in the remaining milk in two additions until the batter is completely smooth and no thicker than heavy cream. If it drops off the whisk in blobs rather than running in a ribbon, add milk a tablespoon at a time. Pour into a pitcher, cover, and rest at room temperature for 1 hour. The rest is not optional: hydrated flour and relaxed gluten are most of the rise.
STEP 2: ROAST THE BEEF
Heat the oven to 425F (220C). Pat the beef dry and season it hard all over with kosher salt and black pepper, then rub with the English mustard powder if using. Sear in a hot skillet in the vegetable oil until browned on every surface, about 6 minutes in total, then transfer to a roasting pan. Roast 25-35 minutes for medium-rare, until an instant-read thermometer reads 125-130F (52-54C) at the center. Rest, loosely tented, for at least 20 minutes before slicing; it will carry over several degrees. Slice thinly, then cut the slices into bite-size pieces, because the puddings are small and a large slice will not sit in one.
STEP 3: ROAST THE POTATOES
Put the diced potatoes in cold salted water, bring to a boil and simmer 6-7 minutes until the edges just yield to a knife. Drain thoroughly and leave them in the colander for 2 minutes to dry off, then shake the colander hard so the surfaces roughen; that ragged exterior is where the crunch comes from. Heat the drippings or duck fat in a roasting pan in the oven until shimmering, add the potatoes in a single layer, turn to coat and roast 30-35 minutes, turning once, until deep golden and crisp. Salt as they come out. These can roast alongside the beef.
STEP 4: MAKE THE PEA PUREE
Cook the peas in boiling salted water for 3 minutes, then drain, reserving a little of the water. Blend the hot peas with the butter, cream, mint and lemon juice until smooth, loosening with a spoonful of the cooking water if needed. Season with salt and white pepper, tasting the puree on its own rather than alongside the beef. For a restaurant finish, push it through a fine sieve. Keep it warm and covered, since the color dulls if it sits uncovered.
STEP 5: WHIP THE HORSERADISH CREAM
Whip the cold heavy cream to soft peaks and stop there. Fold in the prepared horseradish, Dijon mustard, lemon juice and a pinch of salt by hand. Taste and add more horseradish if you want it sharper; it should cut the beef, not disappear behind it. Chill until serving.
STEP 6: HEAT THE FAT UNTIL IT SMOKES
Take the beef and the potatoes out of the oven and raise it to 450F (230C). Put 1/2 teaspoon of drippings or oil into each of the 24 muffin wells and slide both tins into the oven for 10-12 minutes, until the fat is shimmering and wisping smoke. This is the step that is usually rushed. Batter meeting fat that is merely hot sets too slowly and gives a flat, heavy pudding; it must be smoking.
STEP 7: FILL, BAKE AND DO NOT OPEN THE DOOR
Work fast. Pull one tin out onto a heatproof surface and, using a small ladle or a 2-tablespoon scoop, put the same measured amount of batter into each well, filling each about one third full. The batter should hiss and bubble at the edges the moment it lands. Return the tin to the oven immediately and repeat with the second. Bake 18-22 minutes until deeply risen, browned and crisp, with a visible hollow in the center of each. Do not open the oven for the first 15 minutes; the single most common cause of flat Yorkshires is an early look.
STEP 8: FILL AND SERVE AT ONCE
Lift the puddings out of the tins and set them on a warm platter. Spoon a little pea puree into the hollow of each, add two or three pieces of beef and a crisp potato or two, and finish with a small spoonful of horseradish cream. Scatter the chives and flaky sea salt over the top. Serve immediately: filled Yorkshire puddings soften within minutes, which is why they are assembled at the last possible moment.
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