Roasting beef OVER yorkshire pudding(10 Posts)
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My FIL was describing a dish his mum used to make and it sounds delicious! I've Googled for ages but couldn't find anything similar.
Basically, his mum used to put all of the yorkshire pudding batter into one large, flat pan, then placed a wire tray over it and roasted her beef over the yorkshire pud so that the beef fat dripped into it. He said it made quite a flat yorkshire but that it was incredibly tasty and the bottom got really nice and crisp. Anyone ever done this? Or have any tips for replicating it? I'd imagine that baking the yorkshire for that long would absolutely ruin it!
If I were to do that , I imagine I would have the meat in the oven for the majority of its time without YP in there. Put the YP in for it's time but put the meat over it, taking it out to rest and allowing the YP to crisp up. I don't think being present for the whole cooking time would be kind to a YP.
I would probably put the meat in above the tray then pour the yp batter in towards the end so it's going in to hot fat and getting dripped on.
Heat to smoking level some of the dripping from the beef roasting tin in your Yorkshire pudding tins and then add the batter.
Yorkshires on top shelf hottest setting for ten minutes.
Tried it. It was a little bit faffy but very nice, except you don't get gravy makings this way! Which is awful, and I shall never do it again.
You'd get a similar flavour by using beef dripping to cook the Yorkshire pudding, and perhaps add a spoon or two of the meat juice too. But be sure to keep enough juices for the gravy!
Bit late to this post but my nan (and occasionally my mum) used to do yorkshires under the meat. Only ever with roast beef and I vaguely remember the meat being on a wire rack. The edges of the yorkshires were the most chewy, crispy savoury deliciousness ever. I wish I knew how to do it!
Yes, maybe getting the beef going first then adding the yorkshire batter later would be best.
Spoonblender Hee hee. Sorry to hear it was disappointing. Didn't think about the missing gravy goodies.
birkenstocks4ever That sounds exactly like what FIL was talking about! Pity that we enjoy these things and never think to ask for the recipes; so many that I wish I had asked for.
If you found some old cooking books (I'm thinking Mrs Beeton), I'd bet you'll find it in there.
Apparently it originated as "dripping pudding" in 1737...
Make a good Batter as for Pancakes, put it in a hot Toss-pan over the Fire with a Bit of Butter to fry the Bottom a little, then put the Pan and Batter under a Shoulder of Mutton instead of a Dripping-pan, keeping frequently shaking it by the Handle and it will be light and savoury, — and fit to take up when your Mutton is enough; then turn it in a Dish, and serve it hot.
Am seriously tempted to have a crack at it next weekend
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