There’s lots of Gordon Ramsay on TV these days, and that’s good. He’s good television. You have to respect a man who can swear like that on national television while standing next to his mother. And his British shows that I get on BBC America are way better than the American ones produced by Fox.
Anyway, watching Gordon Ramsay makes me want to eat simple, honest, British cooking so that means that when Karen came home from the store one day with a two pound beef roast I instantly thought of Yorkshire pudding. But guess who didn’t include a recipe for it in his cookbook Gordon Ramsay’s Kitchen Heaven? Thanks for nothing, Ramsay. So then I try my trusty friend Google and it takes me to this site, where I find Gordon’s recipe for roast beef and Yorkshire puddings. Way cool, let’s go.
Now, I’m sure I will be laughed at by people who know. Blogging about how excited I was to try Yorkshire pudding. Go ahead, it gets even better if you keep on reading.
So you mix the batter together and let it rest, then mix it again. It smells a lot like pancake batter. You put some oil in the cups of a muffin tin and put it in the oven to get hot. When it’s hot you take out the tin and pour in the batter.
Stick it back in the oven and cook until risen and golden brown and crispy.
Take it out and let it cool a little bit before getting them out of the pan. Wait, why are they so stuck? I got out a spoon and had to dig them out, and when I was done the pan looked like this:
But they tasted okay. Yes, I burned them a little, but what do you expect? They tasted WAY better than the beef. I had put it in the crock pot early in the morning and Karen came home from work pretty late, so it was in there for about 11 hours or so. How to turn beef into a brillo pad. When it started I put in one cup of water, and when it was done I got out 3 cups of gravy. If a pint is a pound the world around that means that my beef roast lost a pound of water weight while it was in the slow cooker. That ain’t good eats.