An indulgent way to serve your Sunday roast.
Ingredients
For the Yorkshire pudding
- 280 g plain flour
- 8 medium eggs
- 400 ml milk
- Pinch of salt
- 100g vegetable oil
Method
- Make the batter. In a bowl, mix the flour and salt
- Beat in the eggs gradually
- Add the milk slowly, whisking until smooth
- Rest the batter at room temperature for 30 minutes (optional but helps them rise)
- Preheat the oven- Oven: 220°C (fan 200°C / 425°F)
- Place a muffin tin or small pudding tray in the oven with a teaspoon of beef drippings or oil in each cup.
- Heat until smoking hot (this is key for rising).
- Add the batter
- Pour the batter into the hot oil-filled cups (about 2/3 full)
- Quickly return to the oven
- Bake, 20–25 minutes until well-risen and golden brown
- Do not open the oven while they cook — this makes them collapse
- Serve immediately
Chefs Tips for perfect Yorkshire puddings:
Use hot oil — this is the trick for puffing up, Resting the batter improves rise. Don't open the oven door during cooking, Can double recipe easily if feeding more
For roast beef:
- Preheat oven to 220°C
- Bring beef to room temperature.
- Take it out of the fridge 30–45 minutes before cooking.
- Season well, rub all over with olive oil, sea salt and cracked black pepper.
- No need to sear in a pan, the oven will do that.
- Place on a tray with carmelised vegetables and cook at 220 for 20 minutes, turn the oven back down to 160 for about 30 minutes, pour a jug of water on the tray to keep moist.
- Rest the meat – this is a very important step, rest for about 20 minutes
Best way to cook inside, if you have a thermometer:
- Medium rare = 52–54°C
- Take it out at 50–51°C (it will rise while resting)
For the gravy
Collect the juices from the roasting tray, reduce slightly, add a tablespoon of cornflour mixed with a little water, add and bring to the boil.
Slice beef thinly, add some roasties or mash at the bottom of Yorkshire pudding, top with slices of beef and pour over gravy.
