When you’ve gone to all the effort and cost of making a roast dinner with a light and crispy Yorkshire Pudding, using whatever is your favourite meat, what better way of using those unctuous juices than in a proper gravy, the way my mum taught me to make it.
Meat Juices from your roast (approx. 250ml)
1 stock cube/Knorr stock pot
45ml (3tbs) Yorkshire pudding mix
30ml (2tbs) Bisto gravy powder
200ml Cold Water
2 or 3 splashes of Tabasco sauce
1. In a saucepan, place your meat juices and stock cube/stock pot.
2. Bring to the boil until your stock cube/stock pot is fully dissolved.
3. Mix the Yorkshire pudding batter mix and your Bisto gravy powder into a paste then add the cold water and mix thoroughly.
4. Pour this into your meat juices and bring to the boil, stirring continuously to prevent lumps forming, until thickened.
5. Add additional boiling water, if the gravy is too thick.
6. Turn the heat down to a simmer and taste.
7. Add a couple of splashes of Tabasco and taste again. Add an additional splash of Tabasco, one at a time, until you’ve got the most amazing flavour that you can imagine.
8. Serve poured generously over your Sunday roast!
*It’s essential that you stir your gravy continuously when you pour in the Bisto thickened batter mix, or lumps will form as it cooks unevenly. If you don’t and the worst does happen, then whisk briskly until they’ve been broken up. Lumpy gravy is not appetising in the slightest!!!
