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  • Mark Bushkes

Roast Beef with Yorkshire Pudding


Ingredients

1.25kg/2½lb lean beef topside, or sirloin joint

Salt and freshly milled black pepper

10ml/2tsp mustard powder


For the Yorkshire puddings

75g/3oz plain flour2 eggs150ml/¼pint beer15-30ml/1-2tbsp oil


Method

Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F


Place the joint on a rack in a roasting tin and sprinkle with salt, black pepper and mustard powder. Open roast for the preferred, calculated cooking time. Roast at the same time your vegetables, for example potatoes, carrots and parsnips. Remove the joint from the oven, wrap loosely in foil and allow to rest. Increase the oven temperature to Gas mark 7, 220°C 425°F.


For the Yorkshire puddings: In a bowl mix together plain flour and eggs, then add the beer and whisk until smooth. Divide oil between 4 large or 12 small Yorkshire pudding tins and heat in the oven for 5-10 minutes. Pour the batter in the heated tin and cook for 20-25 minutes until risen and browned.


Serve the beef with the Yorkshire puddings, roast potatoes and seasonal vegetables. You can always cheat and buy Yorkshire puddings - the large ones are great to serve in with lashings of gravy.

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