- 3 eggs
- 115 g white all purpose flour
- 1 tsp salt
- 285 ml milk
- 12 Tbsp sunflower oil
- A sprinkling of herbs (fresh or dried parsley and/or rosemary)
- Fillet of roast beef (depending on your numbers)
Whisk the eggs, flour and salt to make a smooth batter.
Pour the batter into a pouring jug and allow to stand for 30 minutes.
Turn your oven to its highest setting.
Pour 1 Tbsp oil into each muffin pan and place in the oven to heat well.
(Some fat/oil drippings from the roast even better.)
Slide the oven rack and muffin tray half way out and carefully pour the mixture into the muffin pan (only halfway up the sides.)
Close the oven door and bake for 15 minutes without opening the oven door agin until puffy, crisp and golden brown.
(They apparently freeze well)
For the Roast Beef
Preheat the oven to 220 degrees C.
Rub the Beef roast with olive oil and chopped fresh rosemary.
Sprinkle with salt and white pepper.
Roast for 15 minutes at 220 and then turn down to 180 degrees until cooked but still rare.
Remove from the oven and allow to rest for 10 minutes before slicing to retain the juices,
whilst you make the gravy and pop the yorkshire puddings into the oven.