Yorkshire Puddings stuffed with Truffle & Artichoke Pesto and Balsamic Onions
Prep: 30 minutes
Cook: 20 minutes
Cook: 20 minutes
Medium
Serves 12 people
Take your Yorkshire Puddings up a level with indulgent Truffle & Artichoke Pesto, Balsamic Onions and rare beef. These are a real crowd-pleaser that will keep everybody happy. The beef and fillings can be prepared ahead of time, but the Yorkshires are best served hot, straight from the oven.
Ingredients
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150g plain flour
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½tsp salt
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150ml whole milk
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150ml cold water
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4 eggs, beaten
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400g mushrooms (mixed variety if possible), thinly sliced
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2tbsp Early Harvest Arbequina Extra Virgin Olive Oil
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350ml vegetable oil or beef dripping
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1 jar Truffle & Artichoke Pesto
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400g sliced roast beef
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12 Balsamic Borettane Onions, sliced into rounds
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Salt and pepper, to taste
Method
- Step 0: Sift the flour and salt into a large bowl. In a separate bowl, mix the milk and cold water together, then add a little of this to the beaten eggs. Make a well in the middle of the flour and add the egg mixture to the flour, whisking to combine until you have a thick paste. Then begin to add the milk until you have a loose, smooth batter. Pour the batter into a jug and rest the batter in the fridge for 30 minutes.
- Step 1: Heat an oven to 210C/Fan 190C/Gas Mark 6, then toss the mushrooms with the Olive Oil and season with salt and pepper. Spread the mushrooms on a baking tray and cook for 10-15 minutes, until coloured and beginning to crisp. Remove from the oven and set aside.
- Step 2: When ready to cook the Yorkshire Puddings, place your muffin tray on a sturdy baking sheet and divide the remaining oil/dripping between the wells. Place the tray in the oven and allow 10-15 minutes for the oil in the tray to get hot.
- Step 3: Have your batter ready to pour, then remove the tray from the oven and fill each well about 2/3 full with the batter. Place back in the oven and close the door – try to do this step as quickly as possible.
- Step 4: Cook the Yorkshires for 15-20 minutes until crisp and golden. Do not open the oven while the puddings are cooking, otherwise they will not rise.
- Step 5: Remove the Yorkshires from the tray and whilst hot, break open the pudding and add a spoonful of the Truffle & Artichoke Pesto, followed by a slice of beef, mushroom and Balsamic Onions. Serve as a side or a main course.
