The best Sunday roast is beef, because not only is it the tastiest meat roasted, and not only does it makes the best flavoured gravy, but it also means there are yorkshire puddings to eat too. Let’s be honest, it is hard to beat a good Yorkshire pudding; all crispy on the outside and light and fluffy on the inside.
Apparently, there is a British Yorkshire Pudding Day and it falls on the first Sunday in February. Originally, the Yorkshire pudding was traditionally not made in the small muffin tins as we know today. Instead it was made in a large tin, and was usually served before the main meal, to help fill hungry mouths. Therefore, less meat was require to be served, especially during hard times!
Recently, I was offered the chance to review a piece of delicious Welsh beef to help celebrate British Yorkshire Pudding Day. I do not tend to cook a joint of silverside, which this was, as I usually buy brisket or rump, so it was a real treat for my family and I.
I only ever cook beef in the slow cooker now, so this was what I did with the joint of Welsh beef too.
After a small amount of prep work, the beef cooks away slowly until it is cooked to tender perfection in the slow cooker.
Beer Batter Yorkshire Puddings
To be honest, most times I cheat when it comes to yorkshire puddings, and I bung a few frozen ones in the oven. This is because they are cheap, convenient and I can work out my (Slimming World) syns easily. However, for the purpose of this review I thought it was time to make some homemade ones. Eeeeeeek!
Therefore, I decided to make beer batter Yorkshire puddings in the hopes that the beer would help them to rise well and be light and fluffy.
Good news, they turned out far better than I expected! I have never made such magnificent looking yorkshire puddings before. Therefore, from now on I am always going to add beer to my batter (recipe is below).
The welsh beef was amazing! Seriously, it was delicious and very tender and so tasty! It sliced so easily, like butter as my OH’s Mum would say! We all enjoyed it very much.
Recipe For Beer Batter Yorkshire Puddings
Here is how I made them:
- 75g self raising flour
- 2 eggs
- 150ml beer
- 1/2 tsp thyme
- 4 tsp oil
- Place all of the ingredients into a blender
- Turn the blender on and whizz all of the ingredients together for a couple of minutes
- Leave for 1/2 hour
- Meanwhile pre heat your oven to 220oC / 200oC (fan)
- After 10 minutes add 1 tsp of oil to 4 large muffin holes or a 4 hole yorkshire pudding tray
- Return to the oven for another 10 minutes to get nice and smoking hot
- Give the blender another quick whizz
- Remove the oiled tray from the oven and quickly pour in the batter equally among the 4 holes
- Return to the oven for approx 25 minutes - do not open the oven until at least 20 minutes have passed
- The Yorkshire puddings are done when they are well risen and golden brown
My perfect Beer Batter Yorkshire Puddings. Why not give them a try this Sunday with your roast dinner?
I was sent the joint of Welsh beef and compensated for the ingredients I used.