I posted up my recipe for perfect roast beef and I mentioned that a roast dinner wouldn’t be complete without all the trimmings. Sure this includes Potatoes and all the veg but the Yorkshire Puddings are second only to the meat. These little puds are crispy on the out side but chewy in the middle. They are the perfect companion for my rich onion gravy I showed you how to make in my Roast Beef Recipe. They are really easy to make and the BBQ is the perfect way to cook them.
- 4 Large Free Range Eggs
- 200ml Whole Milk
- 200 grams Plain Flour
- Vegetable Oil
You will also need:
- 1x 12 Cup Muffin Tin
- 1x Large Baking Tray
Crack the four whole eggs into a large bowl and add the milk. Whisk until the eggs and milk are combined and start to become frothy. Sift in the flower and continue to whisk until the batter is well combined. The more you whisk at this point the better so battle through the pain in your arm. Hard work pays! Pour the mixture into a jug and leave to the side.
Prepare your grill for indirect heat buy light the outside burners on a gas grill, leaving the middle one off, or by placing the coals at either side of your charcoal bbq. The key to getting your Yorkshire Puddings to rise is even heat inside the barbecue. You are aiming for a grill temperature of around 190 degrees C
Add 1cm of vegetable oil to the bottom of each cup in the muffin tray. Place the baking tray in the centre of the bbq and then place the muffin tray on top of that. As the Yorkshire Puddings cook and start to rise, they will push some of the oil out of the muffin tin so the baking tray is to catch it and stop it falling onto the flames. Hot oil and open flames are not a good combination so this step is a must! Close the lid and allow the oil to heat up. It should be at least 180 degrees C before you add the batter.
When the oil is up to temperature, fill each cup with the batter taking care not to dribble to much on the edges of the muffin tin. Close the lid immediately and leave them to cook for at least 25 minutes without opening the lid. If you open the lid to take a peek, your Yorkshire Puddings will collapse and you will be left with Yorkshire Pancakes!
You will know they are ready when the tops have puffed up and become golden brown and crispy. Remove both trays from the BBQ being careful not to spill any of the hot oil. Place the finished Yorkshire Puddings on some kitchen towel to dry off any remaining oil then serve immediately.