Yorkshire Pudding and Black Pudding Recipe

To celebrate Yorkshire Pudding day 2017 we have found an amazing Yorkshire pudding and Black Pudding recipe by the Hairy Bikers

 

Ingredients

For the beef stock

• 1kg/2lb 3oz beef bones (such as rib, short rib, knuckle or thigh bones)
• 1-2 tbsp sea salt flakes
• 2 large onions, peeled, cut into quarters
• 2 carrots, peeled, chopped
• 2 celery stalks, trimmed, cut in half
• 350ml/13fl oz light beer, preferably from North Yorkshire
• 1 bouquet garni (1 sprig each of parsley, bay leaves and thyme, tied together with cooking string)
• 10 black peppercorns
• 4 whole garlic cloves, unpeeled
• 1 tsp tomato purée
• 2 bay leaves
• 1.5 litres/2 pints 12¾fl oz water

For the Yorkshire pudding

• 4 heaped tbsp plain flour
• ½ tsp salt
• 2 free-range eggs, beaten
• 275ml/10fl oz full-fat milk
• 2 tbsp vegetable oil or sunflower oil, plus extra for greasing

For the gravy

• 50g/2oz beef fat, sliced into thin strips (ask your butcher for this)
• 1-2 tbsp sea salt flakes
• 2 onions, peeled, finely chopped
• 1.5 litres/2 pints 12¾fl oz beef stock (see above)
• 1 tbsp redcurrant jelly
• 175ml/6fl oz beer (ale), preferably from Yorkshire
• 2 tsp plain flour
• 2 tsp water

To serve

• 12 individual black pudding sausages (or 12 slices from a large black pudding), fried until crisp