How To Cook Yorkshire Pudding Under The Meat

Pour the cool batter into the holes dividing it equally and return to the oven. Pour the batter into each tin the pan should be hot enough that the batter sizzles between 1 2 to 3 4 full. These days the beef drippings are placed in the muffin tin with a spoon and the batter is cooked in the drippings.

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You can of course use olive oil vegetable oil but beef drippings certainly bring extra flavor.

How to cook yorkshire pudding under the meat. The batter should be poured into a hot pan containing very hot fat and for maximum flavour dripping meat juices is best. Traditionally meat was roasted on a spit and the yorkshire s were cooked underneath by the dripping fat. Leave in the oven for 5 7 minutes to minutes to heat up or until the fat is smoking hot.

Cook for 20 minutes without. Using a traditional yorkshire pudding tin see blog post for discussion about which type of tin to use place a teaspoon or two of beef tallow in each tin and place the tin in the oven for about 6 7 minutes until piping hot. Preheat the oven to 220c 425f gas 7.

Combined method for cooking the roast beef and the yorkshire pudding. No one likes a deflated yorkshire pudding so casson advises to never. Put the joint of beef into a shallow baking tray or tin.

Season the meat to taste with a little salt and black pepper and english mustard powder if using. When the oven is up to temperature remove the tin and place it over a direct heat turned to medium. Spoon the beef dripping into the roasting tin and allow it to heat in the oven.