You can also use this recipe to make amazing toad-in-the-hole to feed two hungry people. Pour the batter into a hot ceramic dish (with hot oil) and then arrange the 6 toads (bangers) in the middle. Start off in a very hot (230) oven for 10 minutes and then turn down to ~190 for the rest of the 30 minute cooking time. If your dish/batter is quite deep then you might need to cook for 10 or 15 minutes longer.
Anyway, back to the Yorkshire Puddings!
(for eight Yorkshire puddings / four people):
- 150 g plain flour
- 2 eggs
- 150 ml milk
- 110ml water
- Sunflower oil
- salt and freshly milled black pepper
Sift the flour into a bowl. Break the eggs into a well in the flour and beat, gradually incorporating the water, milk and seasoning.
Put the mixture in to the fridge for at least 30 minutes before you use it.
Pour a shallow amount of sunflower oil in a suitable bun tray (or, better, a dedicated Yorkshire Pudding tray) and place in the oven at 230°C.
When the oil is hot, take the tray out and pour the mixture in (fill each cup about 70% full) and place back in the oven before the tray can loose too much heat. After 5 minutes turn down to 200°C. Total cooking time is ~25 to 30 minutes.
This takes a while to cook, but it’s definitely worth it when the lamb is falling off the bone and melting in your mouth! Serve with crushed new potatoes or mash and fried Greens.
- 1 shoulder of lamb, bone in (about 2.2kg)
- Salt and pepper
- 1 head of garlic, cloves separated and peeled
- Olive oil
- 2 big carrots, finely chopped
- 2 sticks of celery, finely chopped
- 1 leek, finely chopped
- 2 medium onions, finely chopped
- 3 sprigs of rosemary
- 3 sprigs of thyme
- 2 bay leaves
- 1 small bunch of parsley, plus a handful more, for sprinkling
- 400g tin of chopped plum tomatoes
- 300ml red wine
- 300ml chicken stock
- 3 x 400ml tins of butter beans, rinsed and drained
- Zest of 1 lemon
- Preheat the oven 160C. Rub the lamb with salt and pepper. Use a knife to make ~12 cuts in the skin and insert 1/4 cloves of garlic – 3 cloves in all.
- Heat a splash of olive oil on the hob in a roasting tin. Brown the lamb – this will take about 15 minutes. This adds colour now, as it won’t really brown in the oven. Remove from the tin.
- Add chopped vegetables and leftover garlic to the tin with herbs and cook (medium heat) for 5 minutes. Give it an occasional stir until they start to soften; add more oil if needed. Add tomatoes, wine and stock and bring to a simmer. Add the lamb, skin down, on top. Cover the entire tin with foil (seal it properly) and cook in the oven for 2 hours.
- Remove from the over, stir in the beans and turn over the lamb, (skin up). With the foil back on it needs 2 more hours in the oven. By which time the meat will be tender and easily pulled from the bone.
- Remove the foil, and cook uncovered for half an hour to brown the top a little. Spoon off the fat, add seasoning and stir well. Garnish with chopped parsley, plus the zest of the lemon (grated).