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Ingredients
- 1 1.5kg (approx. 2-1/2lb) roast.
- 2 Salt and pepper.
- Yorkshire Pudding Batter
- 1 225g (approx. 8 ounces) plain flour.
- 2 1/4 tsp. salt.
- 3 4 eggs.
- 4 300mi (approx. 1 cup 2 fluid ounces)
- milk.
- 5 4tbsp. oil for cooking.
Details
Servings 4
Adapted from channel4.com
Preparation
Step 1
Yorkshire Pudding Batter
Sift flour and salt into a bowl. Add eggs and half the milk and beat until smooth. Add the remaining milk and leave the batter rest for 30 minutes to 1 hour.
Season the beef on all sides.
Sael the beef on all sides in a roasting pan with a little oil then transfer to the oven. Cook at 400F for 15 minutes per 1 lb for rare or 20 minutes per 1 lb for medium.
When the beef is cooked, take it out of the oven and leave to rest for 10-15 minutes.
Heat the Yorkshire pudding tin on the top shelf of the oven with a little oil in each well, until very hot.
Take the hot tray out of the oven and pour the batter mix so each well is three quarters full.
Return to the oven at 450F for 15-20 minutes until the puddings are golden brown and crisp.
Slice the roast thinly and serve with Yorkshire pudding and gravy.
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