المكونات

  • Spinneysfood All-Purpose Flour 150g
  • Spinneysfood Fine Sea Salt 1 tbsp + ½ tsp
  • Spinneysfood Organic Free-Range Eggs 4, large
  • Spinneysfood Low Fat Fresh Cow’s Milk 150ml
  • Single cream 100ml
  • Spinneysfood Bottled Drinking Water 50ml
  • Spinneysfood Mediterranean Extra Virgin Olive Oil 3 tbsp
  • Russet potatoes 600g
  • Spinneysfood Pure Sunflower Oil 4 tbsp
  • Spinneysfood Dried Rosemary 1 tsp
  • Beef rump roast 500g
  • Spinneysfood BBQ Rub 3 tbsp
  • Spinneysfood Baby Carrots 200g
  • Spinneysfood Tenderstem® Broccoli with Lemon Butter 230g
  • Ina Paarmans Ready To Serve Gravy 200ml

Nutrition (Per serving)

  • سعرات حرارية 569
  • دهون 32g
  • المشبعة 9.3g
  • بروتين 31.5g
  • الكربوهيدرات 40g
  • السكريات 4.6g

نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."

Christmas Eve roast giant Yorkshire pudding

British 20 Mins Prep · 45 Mins Cook

  1. To make the Yorkshire pudding, whisk together the flour, salt and eggs in a large bowl until you have a smooth paste. Whisk the milk, cream and water together before gradually adding to the flour until you have a silky batter.
  2. Set aside for at least 1 hour or overnight for the best rise.
  3. Preheat the oven to 200°C, gas mark 6.
  4. Peel and chop the potatoes into quarters. Parboil the potatoes in salted water for 10 minutes, drain and shake to rough up the edges. Add the potatoes to the baking tray with sunflower oil and rosemary. Roast for 40–45 minutes until golden, flipping halfway.
  5. Rub the beef rump roast with the BBQ rub until completely coated.
  6. Place the beef in the air fryer at 220°C for 5 minutes to develop a good crust before lowering to 180°C. Cook for a further 30 minutes, then turn over and add the carrots around the sides for the final 15–20 minutes. Use a thermometer to check the internal temperature, cooking it to your liking, around 55°C–60°C for medium.
  7. Once cooked, remove the beef from the air fryer, cover with foil and rest for 15 minutes before carving.
  8. To make the Yorkshire pudding, heat the olive oil in a 30cm cast-iron pan inside the oven at 220°C, gas mark 7, for 5–6 minutes. Immediately pour the batter into the pan and bake for approx. 20 minutes without opening the oven.
  9. Prepare the broccoli according to the package instructions and heat the gravy.
  10. Carefully remove the giant Yorkshire pudding, fill with sliced beef, roasted carrots, potatoes, broccoli and hot gravy.

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