Stuffed Yorkshire Pudding

  • print Print View All Recipes
    • Stuffed Yorkshire Pudding

    Ingredients

    • 2L EggSolutions Liquid Whole Egg
    • 2L Flour
    • 2L Milk
    • 90ml Salt
    • 6kg Rib roast beef, Bone-in
    • To preference Salt and pepper
    • 2.25kg Yukon gold potatoes, Peeled, cubed
    • 125ml Salted butter
    • 125ml Heavy cream
    • 750ml Sunflower oil
    • 175ml Unsalted butter
    • 175ml Flour
    • 2L Beef stock

    Directions

    1. Preheat the oven to 500°.
    2. Whisk together liquid whole egg, flour, milk, and salt, store in refrigerator until ready to use.
    3. Oil roast lightly and season with salt and pepper.
    4. Place roast in oven for 15 minutes, turn down 325 and cook for 100 minutes (internal temp. of 145°).
    5. Place large pot of water on stove with potatoes and boil water, keep rolling boil for 18 minutes, or until potato slides off of a knife.
    6. Drain potatoes and mash with butter, cream, salt, and pepper.
    7. Remove roast and turn oven to 500°.
    8. Heat muffin trays in oven with 15ml of sunflower oil per unit until smoking (15minutes).
    9. Pour yorkshire batter into trays until just under filled, and return to oven.
    10. Rise yorkshire pudding in oven for 15 minutes, turn heat down to 350 and cook for another 10-15 minutes, until set.
    11. Take roast from roasting pan, remove ribs and slice entirety in thin slices.
    12. Pour beef drippings into a medium sized sauce pot and heat on stove.
    13. Add butter and flour and cook out flour until a light roux is formed.
    14. Slowly incorporate beef stock whisking consistently, until loose gravy is formed.
    15. Cut open the top of yorkshire puddings and pipe in mashed potatoes, rosette slices of roast beef and set in mash.
    16. Pour a small amount of gravy over and inside stuffed yorkshire and serve.
    Scroll to Top