23/08/2025
Traditional British Sunday Roast with Yorkshire Pudding
🥩 Ingredients (for 4 servings)
For the roast beef & gravy:
1.5 kg beef joint (topside or sirloin)
2 tbsp olive oil
2 cloves garlic (crushed)
1 onion (roughly chopped)
2 carrots (chopped)
2 cups beef stock
Salt & black pepper
For Yorkshire pudding:
140g plain flour (1 cup)
4 eggs
200ml milk
Sunflower oil
For roast potatoes & vegetables:
6 medium potatoes (peeled & cut into chunks)
2 tbsp goose fat or vegetable oil
2–3 carrots (sliced)
Broccoli florets
👩🍳 Cooking Steps
1. Roast the Beef
Preheat oven to 220°C (425°F).
Rub beef joint with olive oil, salt, pepper, and garlic.
Place beef in a roasting tray with chopped onion and carrots.
Roast for 20 mins at 220°C, then reduce to 180°C (350°F) and cook for:
Rare: 20 mins per 500g
Medium: 25 mins per 500g
Well done: 30 mins per 500g
Once cooked, rest beef covered in foil for 20 minutes.
2. Make Yorkshire Pudding Batter
In a bowl, whisk flour, eggs, and milk until smooth.
Season with salt and let rest 30 minutes.
Put a little oil in each muffin tin (or Yorkshire pudding tray). Heat in oven until smoking hot.
Pour batter into the tray and bake at 220°C (425°F) for 20–25 minutes until puffed and golden.
3. Roast Potatoes
Boil potato chunks for 10 minutes in salted water.
Drain and shake the pan to roughen edges.
Heat goose fat or oil in oven tray, add potatoes, coat well.
Roast at 200°C (400°F) for 45–50 minutes, turning occasionally, until crispy.
4. Vegetables
Steam or boil carrots and broccoli until just tender.
Season with a little salt and butter.
5. Make Gravy
Use the beef roasting juices from the pan.
Place tray on stove, stir in 2 tbsp flour, cook 1 minute.
Gradually whisk in beef stock until smooth.
Simmer until thickened. Season to taste.
6. Serve
Slice roast beef.
Plate with Yorkshire pudding, roast potatoes, carrots, broccoli.
Pour gravy generously over the top.
