How To make Yorkshire Pudding with Roast Beef

How To Make Yorkshire Puddings | Jamie Oliver

(PP) Contains product placement. We've teamed up with LV= Insurance to bring you a classic kitchen tip every Saturday for the next 6 weeks. Is your soggy bottom getting you down? Well fear not Food Tubers as Jamie's here to give you all his tips and tricks for the perfect Yorkshire Pudding recipe. Plus an amazingly different way to serve them too!

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Roast Beef & Yorkshire Pudding Pie

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Recipe Traditional roast beef with Yorkshire pudding

Recipe - Traditional roast beef with Yorkshire pudding
INGREDIENTS:
-1 1/2kg joint beef topside
●25g beef dripping or lard
●ready prepared mustard
●freshly ground black pepper to taste
●125g plus 1 tablespoon plain flour, sifted
●1 medium size egg
●200ml milk
●75ml plus 2 tablespoons water
●300ml beef stock

Stuffed Rib of Beef with Horseradish Yorkshire Puddings | Gordon Ramsay

A brilliantly stuffed rib of beef cooked all together in one pot, with yorkshire puddings laced with fresh horseradish. A spectacular Sunday dinner with a modern twist.

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Ultimate Giant Yorkshire Pudding Recipe | Roast Dinner inside a Yorkshire Pudding

What's better than a classic roast dinner? That would be a roast dinner inside a giant Yorkshire pudding! In my recipe I roast a beautiful bit of beef and serve it inside a Yorkshire pudding with all the trimmings. Delicious.

I roast a rump joint, and serve with glazed carrots, roast potatoes, broccoli and loads of gravy; join me as I take you through step-by-step on how to cook this modern classic with twist!

How to make the BEST Roast Potatoes | Roast Potato Masterclass


Ingredients-
➤ 1 small joint of beef
➤ 1 tsp mustard powder
➤ 5 medium maris piper potatoes
➤ 4 large carrots
➤ 1 tsp fennel seeds
➤ 1 tsp maple syrup
➤ 5 sprigs of broccoli
Yorkshire
➤ 75g plain flour
➤ 55ml milk
➤ 25ml water
➤ 1 egg
Gravy
➤ 1 tbsp flour
➤ 1 tbsp Dijon mustard
➤ Splash of red wine
➤ Stock cube

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The Best Roast Beef with Yorkshire Pudding Sunday Dinner ????????????

Roast beef with Yorkshire pudding is the signature dish of the British. The French have a nickname for the British, 'Les Rosbif', which just about says it all!

To roast the beef:

Allow the joint to sit at room temperature for 1 hour before roasting.

Place the joint in a roasting tin on top of 2 halves of an onion. The onion will caramelise as the beef cooks, adding colour and flavour to the gravy.

Season the joint with mustard, salt and pepper.

Place the meat on a tray in the centre of the oven.

For rare roast beef:

Roast for 15 minutes for each 450g/1Lb

20 mins at 240°C/475°F/gas mark 9

Turn the oven down to 190°C/375°F/gas mark 5 for the rest of the roasting time

Add 15 minutes to the total roasting time for medium rare and 30 minutes for well done.

Allow the joint to rest at room temperature for 30 minutes before carving.

Leave the oven running at 190°C/375°F/gas mark 5 for the Yorkshire puddings.


Yorkshire puddings:

1 cup plain/all purpose flour
1 cup of eggs
1 cup of milk
Pinch of salt

Mix well and allow to stand for 15 minutes.

Preheat muffin tins to 190°C/375°F/gas mark 5.

Add a teaspoon full of fat/lard/cooking oil to each muffin tin well.

Half fill each muffin tin well with batter.

Bake at 190°C/375°F/gas mark 5 for 1015 minutes, but keep an eye on things to avoid burning them. The Yorkshires will rise dramatically as they bake!

If you need to open the oven to check progress be careful. Do not slam the oven door, it may collapse the Yorkshires!


Roast potatoes:

Recipe:

Add the prepared potatoes to the roasting tin for the last 3040 minutes of roasting time.

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