Take your Yorkshire Puddings up a level with indulgent Truffle and 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.
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 thirty minutes.
Heat an oven to 210C, then toss the mushrooms with 2tbsp of Early Harvest 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.
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.
Have your batter ready to pour, then remove the tray from the oven and fill each well about 2/3rds full with the batter. Place back in the oven and close the door – try to do this step as quickly as possible.
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.
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.