Roast beef with Yorkshire pudding
Roast beef with Yorkshire pudding is the centrepiece of a British Sunday lunch, and the secret is in the timing. The beef roasts for about an hour, then rests under foil while the oven is turned up for the puddings, so everything comes to the table hot together. This version uses a 1kg joint, cooked to a thermometer reading rather than a guess, and makes 12 puddings from a simple batter. It serves four.
- Total
- 1 h 55 min
- Prep
- 20 min
- Cook
- 1 h
- Serves
- 4
- Per serving
- 670kcal
Before you start: roast beef with Yorkshire pudding
A good Sunday roast comes down to order. The batter needs at least 30 minutes to rest, the beef needs about 30 minutes to rest after roasting, and the puddings need a hotter oven than the meat. That is why the puddings go in while the beef is resting under its foil, and why it is worth reading the method through before you start.
Topside is the usual choice for a roasting joint and is a good-value, lean cut. Silverside works as well, and rump gives a more tender result, although it costs more. A meat thermometer takes the guesswork out of cooking the beef to the right point.
How to cook roast beef with Yorkshire pudding
Tap a time to start a timer.
- Make the batter Whisk the flour and ¼ teaspoon of salt with the eggs in a large bowl until smooth. Gradually whisk in the milk and water to make a thin, lump-free batter, then pour it into a jug. Set the jug aside at room temperature while the beef roasts, which gives the batter plenty of time to relax.
- Roast the beef Heat the oven to 200°C (180°C fan), gas 6. Rub the joint with the 2 tablespoons of oil, the 1 teaspoon of salt and the pepper, and put it in a roasting tin. Roast for about for medium-rare (50°C in the centre on a meat thermometer) or for medium (55°C).
- Rest the beef Lift the joint onto a board, cover it loosely with foil and leave it to rest for . The temperature will rise by around 5°C while it rests, and the juices will settle back into the meat.
- Heat the tin Turn the oven up to 220°C (200°C fan), gas 7. Put 1 teaspoon of the oil or dripping in each hole of the muffin tin and heat it for about , until the fat is almost smoking.
- Bake the puddings Whisk the batter again and pour it quickly into the holes, filling each about two-thirds full. Bake for , until well risen and deep golden. Do not open the oven door for the first .
- Carve and serve Carve the beef into thin slices across the grain and serve straight away with the Yorkshire puddings, hot gravy and horseradish.
What to serve with roast beef and Yorkshire puddings
Roast potatoes, carrots, cabbage or greens and plenty of hot gravy are the traditional trimmings, and horseradish sauce goes well with the beef. Yorkshire puddings are best eaten as soon as they come out of the tin.
Cold slices of the beef make an excellent open roast beef sandwich the next day. If you want a smaller roast with less washing-up, see air fryer roast beef.
Common problems and fixes for roast beef with Yorkshire pudding
- The puddings are flat and greasy.
- The fat was not hot enough when the batter went in. Heat it until it is almost smoking, pour the batter in quickly, and use batter at room temperature, not straight from the fridge.
- The puddings collapse as they cool.
- They came out too early. Bake the full 20–25 minutes, until the sides are firm and deep golden, and keep the oven door shut for the first 15 minutes.
- The beef is grey and dry all the way through.
- It was cooked past the target temperature. Push the thermometer into the centre of the joint from 45 minutes, take it out at 50°C or 55°C, and rest it for the full 30 minutes.
Frequently asked questions about roast beef with Yorkshire pudding
How long do you cook roast beef per kg?
For a 1kg joint, allow about 50 minutes for medium-rare and 60–65 minutes for medium at 200°C (180°C fan), gas 6. For other sizes, allow roughly 45 minutes per kg plus 15–20 minutes, but trust the thermometer rather than the clock.
Can you make the Yorkshire pudding batter ahead?
Yes, up to 24 hours ahead. Keep it in the fridge, then take it out an hour before baking, whisk it again and use it at room temperature.
How long should the beef rest before carving?
Rest it for 30–35 minutes under loose foil. It will stay hot, the juices will not run out onto the board, and it gives you time to bake the puddings at the higher temperature.
Can you serve the beef pink?
Yes, a whole piece of beef like this can be served pink, as long as the outside has been cooked through. The Food Standards Agency advises cooking minced, rolled and stuffed joints right through.
How did you like the recipe?
4.7 / 5 · 56 ratings
