Roast Beef with Yorkshire Pudding with Dad’s favourite Apple Pie and Custard for dessert. Plus: How to Make Gravy
Dad will know you care when you serve up thin slices of medium rare roast beef, with puffy yorkshire puds and home-made pan gravy. Serve with a variety of Crispy Roast Vegetables for a perfect accompaniment. Finish off the meal with sweet, shortcrust apple pie and home made creamy custard.
Tip 1: For well risen fluffy Yorkshire puds DO NOT Open the door for the first 10 minutes!
Tip 2: The meat should be dark red, have a good covering of fat as well as plenty of marbled fat throughout.
- Roasting Tray
- Patty pan tray
- Measuring cups and spoons
- Mixing bowl
- Large spoon
- Meat Thermometer
- 2kg rib sirloin beef or topside
- Freshly ground black pepper
- 50g beef dripping
- Dried mixed herbs or Fresh thyme
Yorkshire Pudding Batter:
- 1c beaten egg
- 1c plain flour
- ½ c milk
- ½ c water
- 2 Tbsp cooking oil or dripping from meat
- Preheat the oven to 220°C
- Put the joint of beef into the roasting tray. Season the meat with little salt, pepper and dried mixed herbs or fresh thyme.
- Melt half of the beef dripping and pour over the meat and seasoning.
- Place in oven and cook for 30 minutes, then reduce the heat to 190°C for a further 1 ½ hours for rare beef. Use your meat thermometer to cook to the level you prefer by inserting probe into middle of meat and checking dial. See our roast meat cooking guide for more information.
- Make Yorkshire Pudding batter and prepare and cook vegetables.
- When meat is cooked remove from oven and increase heat to 240°C. Put the meat in a warm place to rest for 20-30 minutes.
- Spoon 1 tsp of dripping from the roasting dish into each patty pan, leaving the brown bits for gravy. Put the tray into the oven for 3 minutes or until you see the dripping smoke.
- Remove pan from oven and pour 2 tablespoons of the Yorkshire Pudding batter into each cup. Bake for 15 to 20 minutes, or until well puffed up and golden brown. DO NOT Open the door for the first 10 minutes!
- When Yorkshire Puddings are cooked, carve meat and serve.
Horseradish sauce and mustard make great accompaniments.
Yorkshire Pudding Batter
- Sift flour into a large bowl. Make a well and add beaten eggs using a whisk to slowly blend.
- Combine water and milk in jug and pour slowly onto flour and eggs using the whisk to combine smoothly. Add salt and beat, aerating the mixture well.
- Cover with a cloth and leave to stand for 40 minutes.