A simple recipe for Yorkshire Pudding;
In a blender or bowl combine 4 large eggs, 1 ½ cups whole milk, 1 ¼ cups flour, and ½ tsp coarse salt. Blend well and place in the refrigerator until ready to use (allow to rest for at least 30 minutes).
Preheat oven to 425°F
Place 1 teaspoon of oil (or preferably beef drippings) into each section of a 12-hole muffin tray and put in the oven on the top shelf until very hot, almost smoking.
As soon as you take the tray from the oven, pour in the batter to three-quarters fill the tins (it should sizzle) and immediately put back into the oven.
Bake until the puddings are well risen, golden brown and crisp, 15 to 20 minutes. Note: DO NOT open the oven door until the end, you will end up with shrivelled puddings.
Now for the wines:
A full-bodied wine such as a Merlot goes well with roast beef, but any medium to full body red can be easily matched with the dinner. Roast beef is one of the easiest foods to match.
A Shiraz or a Cabernet Sauvignon would also work, the choice really, is what *you* like!
Our wine choice will be Blackwood Lane's Reference, a blend of all five Bordeaux varieties – Cabernet Sauvignon, Merlot, Cabernet Franc, Malbec and Petit Verdot. Deep ruby in colour with a high-toned, savoury-spicy nose of black plums with vanilla oak and note of graphite. Medium to full-bodied, rich and full on the palate, with plum, dark chocolate and oak spice flavours; Creamy mouth-feel and ripe tannins. With any luck, I will also get Yorkshire Pudding!
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