Tuck into Phil's festive feast
Phil Vickery whips up a roast sirloin of beef with all the trimmings alongside his perfect Yorkshire puddings. And speaking of puddings, Phil shows chocoholic Dawn French how to create a deliciously naughty ‘melt in the middle’ Chocolate fondant.
Rich hot chocolate fondant puddings
Serves: makes 6 individual moulds
Preparation time:- 10 minutes.
Cooking time:- 8-10 minutes.
Ingredients
275mls cold double cream2-3 tsp vanilla extract3-4 tbsp icing sugar50g salted butter, very soft75g caster sugar170g condensed milk, at room temp4 medium eggs, at room temperature, beaten1 tsp vanilla extract350g bitter (dark 70%) chocolate, melted75g plain flour
Method
Lightly whisk the cream then add a little vanilla and a little icing sugar to taste do not over whisk then re chill.
Place a large baking sheet in the oven and preheat to 200°C gas 6.
Grease six 150ml metal moulds well (small pudding basin shape) and cut circles of baking parchment to line the bases.
Cream the butter, sugar and condensed milk together using a hand held electric mixer, until light and fluffy.
Gradually beat in the eggs and the vanilla.
Stir in the melted chocolate and finally add the flour, mixing until smooth.
Divide the mixture evenly between the moulds for each one.
Place the moulds onto the hot baking sheet in the oven and cook for 8-9 minutes until puffed and risen.
Remove from the oven and straight away, run a knife around the edge of the puddings to un-mould onto a serving plate.
Serve with the cream.
Yorkshire puddings
Serves: 12Preparation time: 10 minutesCooking time: 35-40 minutes
Ingredients
4 medium eggs at room temp225g normal plain flour560mls 1 pint full fat milkSalt and ground pepper
Method
Preheat the oven to 200C, gas 6
Place the eggs, flour and half the milk into a bowl, gently whisk until you have a smooth batter
Finally add the rest of the milk, and season with the pepper only
Add 2 tbsp of oil to each Yorkshire pudding tins and pop into the oven on a tray to heat up and be slightly smoking
When ready pour the batter into the preheated tins and immediately return to the oven
Once the door is shut reduce the heat to 180C, gas 4
Cook the Yorkshire pudding until well-risen and golden brown
Remember the golden rule. When you think they are ready, allow another 10 minutes
Roast potatoes
Serves: 6Preparation time: 15 minutesCooking time: 1hour 20, approx
Ingredients
Vegetable oil or lard750g peeled potatoes, Maris Piper, King Edward, CaraSalt and pepper
Method
Pre heat the oven to 200°C, Gas6
Place the fat into a baking tray and place in the oven to get very hot, 10 minutes
Cut the potatoes into chunks about the size of a large plum
Place in a saucepan and bring to the boil, then simmer for a about 8-10 minutes, or until the potato starts to soften and crumble at its edges, this is very important, the finished potatoes will be much crispier if they start to fall apart at this stage.
Strain in a colander and leave to steam for a couple of minutes
Remove the hot tray from the oven carefully and place the potatoes in, season well with salt and pepper
Then cook in the hot oven for 35-40 minutes, turn over and return to the oven for a further 35-40 minutes so you have a crunchy edges, you may have to leave them slightly longer. You only have to turn them once. That’s it simple and fail safe, perfect roast tatties!