Roast Beef and Yorkshire Pudding
Traditional Sunday roast.
Contains common allergens
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Instructions
- 1
Prepare the beef: Take the beef out of the fridge 1 hour before cooking. Preheat the oven to 220°C (430°F). Rub the joint with 2 tbsp vegetable oil and season generously with coarse salt and black pepper.
- 2
Roast the beef: Place the beef in a roasting tin and roast for 20 minutes to sear. Reduce oven temperature to 180°C (350°F) and cook for another 45-50 minutes for medium-rare (internal temp 55°C/130°F).
- 3
Rest the meat: Remove the beef from the oven, transfer to a warm platter, cover loosely with foil, and rest for at least 30-40 minutes.
- 4
Make the batter: While the beef rests, whisk the flour, eggs, milk, and salt in a jug until smooth and lump-free. Let the batter rest for 30 minutes.
- 5
Heat the pudding oil: Increase the oven temperature back to 220°C (430°F). Place 1 tsp of beef dripping or oil into each hole of a 12-hole muffin tin. Place in the oven for 10 minutes until the oil is smoking hot.
- 6
Bake the puddings: Carefully pour the rested batter evenly into the hot muffin tin holes (it should sizzle). Bake for 20-25 minutes until puffed, crisp, and deep golden. Do not open the oven door during baking!
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