Beef Stuffed Yorkshire Puddings
- 60 Minutes
- Easy
- Beef
We’ve partnered with our good friend Jack from Jacks Meat Shack to give you a selection of the tastiest recipes you can recreate at home with the best selection of our meat range. Following on from our Beef Sirloin Recipe, we’re using our beef leftovers to create these amazing beef stuffed Yorkshire puddings.
Cooking Method
- Put 200g plain flour and some seasoning into a large bowl stir in 3 eggs, one at a time, then slowly whisk in 300ml milk until you have a smooth batter.
- Chill in the fridge for at least 30 mins or overnight if possible.
- Heat oven to 220C/180C fan/gas 7. Pour 4 tbsp beef dripping into the holes of a 12-hole muffin tin, then heat the tin in the oven for 5 mins.
- Carefully ladle the batter mix into the tin, then bake for 30 mins until well browned and risen.
- Slice remaining leftover roast beef as thin as possible.
- Once Yorkshire’s are cool enough to touch, break open with fingers.
- Stuff with left over roast beef and top with cheese sauce or horseradish.
The Ingredients
- 200g plain flour
- 3 eggs
- 300 ml milk
- 4 tbsp beef dripping
- Leftover beef
What to serve with beef stuffed Yorkshire puddings
Our beef stuffed Yorkshire puddings can be served alone with some cheese sauce of horseradish or served with your Sunday roast including all the classic trimmings of a roast.
