Roast Beef with Yorkshire Puddings

A very traditional dish with a few added touches. I followed the recipe from the Womens Weekly, Eating Together, cook book. The beef was marinated for 3 hours with red wine, bay leaves, garlic, onion, peppercorns, wholegrain mustard and thyme. It was then baked on a bed of carrots, leeks and celery. The marinade and pan juices were both reserved and used to make a lovely rich gravy.

Yorkshire Puddings originated in Yorkshire, England and are made from batter and commonly served with roast beef and gravy. I have never made Yorkshire Puddings and have since been told it can be hard to get them to rise well BUT these rose beautifully, were nice and crisp on the outside and light and fluffy on the inside. The main trick seems to be getting the oil in the muffin tins nice and hot before adding the batter. This gives the nice crisp outside. I served the Beef and Yorkshire Puddings with steamed corn, broccolini and baby carrots. Broccolini is similar to broccoli but has smaller florets and longer stalks.

Next time you have a roast beef have a go at some Yorkshire Puddings.

Rating 7 out of 10.