Yorkshires ON MY MIND

On paper, they’re ever so simple to make, but hot oil and batter that’s rested are the tricks to getting Yorkshire puddings puffy, airy and light. In honour of British Yorkshire Pudding Day on 2 February, we’ve rounded up three of our best-ever recipes published over the years...

MINI YORKSHIRE PUDDINGS WITH RARE ROAST BEEF, JUS, HORSERADISH CREAM AND PINK PEPPERCORNS

RECIPE AND STYLING BY LEANNE MIDDLEWICK PHOTOGRAPH BY DYLAN SWART

Makes 10 – 12 A LITTLE EFFORT

40 mins

WHAT YOU NEED ROAST BEEF

½ tsp beef stock

1 tbsp olive oil

1 tsp garlic, chopped

¼ tsp dried coriander

¼ tsp cracked black pepper

¼ tsp ground cloves

500g aged beef rump

YORKSHIRE PUDDINGS

100g self-raising flour, sifted

100ml full-cream milk

3 large eggs salt and freshly ground black pepper, to taste

canola/sunflower oil, to cook

JUS

2 tsp beef stock

water, to deglaze

HORSERADISH CREAM

2 tsp prepared horseradish

50ml fresh cream, whipped to soft peaks

salt and freshly ground black pepper, to taste

1 tsp fresh flat-leaf parsley, finely chopped

pink peppercorns, to garnish

HOW TO DO IT

1 Preheat the oven to 180°C.

2 For the roast beef, combine the ½ tsp beef stock with the rest of the ingredients and rub the mixture onto the meat. Set aside to marinate.

3 For the Yorkshire puddings, using a hand-held electric whisk, blend together all the ingredients except the oil until smooth and slightly thick. Put the batter into a squeeze bottle and set aside.

4 Heat heavy-based frying or griddle pan until smoking hot. Sear the beef on all sides, keeping it rare. Transfer the beef to a plate and set aside. Retain the pan juices.

5 For the jus, using the same pan, add the 2 tsp beef stock and a few drops of water to deglaze it. Set aside.

6 For the horseradish cream, fold the prepared horseradish into the cream. Season, add parsley and combine. Check the seasoning and set aside.