What's better than a home made roast ? It's a home made roast with home made gravy AND yorkshire puddings .. both of these go perfect with my roast lamb shoulder, the recipe which is here
If you're one of those that thinks gravy and yorkies are a bit of a mission, i promise you not.
To make 6-8 yorkshire puddings you will need:
100g plain flour
pinch of salt and pepper
- Preheat your oven on full *
- In a 12 hole cupcake/muffin tin, pour about a tablespoon of oil into each hole
- Place the tray into the oven for the oil to heat up for about 10 minutes - the oil needs to be bubbling hot.
- Whisk together the milk & eggs and add in a pinch of salt and pepper.
- In a bowl, place the flour and make a well. Slowly pour the milk into the flour whilst continously whisking. You should end up with a smooth batter. If there are any lumps, continue to whisk for a further couple of minutes
- Carefully remove the muffin tray from the oven and pour in the batter into each hole evenly. Try to be as quick, but careful, as you can.
- Lower the heat to 250c and place the tray back in the oven, leave for 25-30 minutes. Do not open the door until the yorkies have almost doubled in size and are golden brown in colour.
Roasting juice from the roasting dish
1 tablespoon of flour
350-400ml of stock
- Start by removing your roasted meat or poultry from the roasting dish and placing aside. Place the dish on a low heat over your cooker.
- Remove excess bits of fat as you'll end up with a rather heavy and greasy gravy, scrape the juices and bits off the tin with a wooden spoon and you should see the juice begin to simmer
- Add in the tablespoon of flour and mix and stir continuously and you should end up with a paste like consistency
- Slowly pour in the stock, again continuously stirring. Keep stirring till the flour and stock have combined together. Leave to simmer for a couple of minutes to thicken.
- If after a couple of minutes the mixture is too thick, add in some more stock or even just a little water. If it's too runny for your liking, leave for a few more minutes. Season with a little salt and pepper