Mar 12, 2011

Lazy cook's roast beef and Yorkshire pudding

I am allergic to recipes that look like they are too much work. My Yorkshire pudding recipe book said, sift flour, make a well, add eggs and whisk, gradually pour in the milk, blah blah blah, all of which were drowned out by the call of Masterchef on in half an hour.

I simply put everything in the processor and blended. Hey, it worked! At least, I think it did, since I've never eaten Yorkshire pudding before!

easy yorkshire pudding

Beef, salt and pepper and an hour later in the oven...

roast beef and yorkshire pudding

As a plus point, leftover, chilled roast beef makes roast beef sandwiches the next day.

And the day after.

Ingredients :

2 cups flour(250 gm); 4 eggs and 400ml milk

Roasting beef

Steps :

1) Rub beef with salt and pepper and roast in oven. Roast on high (220'C) for 10 mins, then reduce heat (to 180'C)and roast for about an hour.
2) Dump flour, a pinch of salt, eggs and milk into processor and blend. Consistency should be like slightly watery pancake batter.
3) Leave for half an hour in the fridge.
4) Take beef out and wrap loosely in foil.
5) Fill each mini muffin pan slot with one teaspoon of the juices from the pan. Why the oil? It has a higher smoking point than oil, and what you want is a really hot oven and really hot oil.
6) Increase oven heat to 200'C. When hot, put in muffin pan for a few minutes or till oil is lightly smoking. Take out, (quickly! keep the heat up) pour in batter till three quarters filled and stick back in oven. After 5 minutes, reduce heat to 180'C and continue baking till puddings have risen. Watching them rise is the fun part. Mine beautifully burst the banks.

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