Roast Beef with Yorkshire-Style Batter Puddings
Succulent slices of roast beef served with tall, crisp batter puddings and savoury pan gravy, a classic weekend family favourite.
- Prep
- 20 min
- Cook
- 75 min
- Total
- 95 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 620 kcal
Equipment
- •Roasting pan
- •12-hole muffin tin
- •Wire whisk
- •Measuring jug
- •Carving knife
Nutrition
Per serving, approximate
- Calories
- 620 kcal
- fat
- 32 g
- carbs
- 32 g
- fibre
- 1 g
- protein
- 48 g
- calories
- 620 kcal
Instructions
- 1
Preheat your oven to 200°C.
- 2
Rub the beef roast all over with olive oil, salt, and cracked black pepper.
- 3
Place the beef in a roasting pan and bake for 50 minutes for medium doneness.
- 4
Whisk the plain flour, eggs, and milk in a jug until smooth, then set aside at room temperature.
- 5
Transfer the cooked beef to a carving board and rest loosely covered with foil for 20 minutes.
- 6
Increase the oven temperature to 220°C.
- 7
Divide the beef dripping evenly between the cups of a 12-hole muffin tin.
- 8
Place the muffin tin in the hot oven for 5 minutes until the fat is smoking hot.
- 9
Quickly pour the rested batter into the sizzling tin and bake for 20 minutes without opening the oven door.
- 10
Place the roasting pan over medium heat on the stove, stir in the gravy flour, then whisk in beef stock until bubbling and thick.
- 11
Thinly slice the beef against the grain and serve immediately with the hot, puffed batter puddings and rich gravy.
Chef's tips
Make sure the fat in the muffin tin is smoking hot before pouring in the batter to ensure maximum rise. Never open the oven door during the first 15 minutes of baking, or the batter puddings may deflate.
Ingredient substitutions
- beef dripping → vegetable oil with a high smoke point
- beef bolar blade roast → topside roast or rump cap
Storage
Store leftover sliced beef and cooled puddings in separate airtight containers in the fridge for up to 3 days.
Reheating
Reheat sliced beef gently in simmering gravy and warm puddings in an oven preheated to 180°C for 5 minutes.
Common mistakes to avoid
- •Opening the oven door too early, which cools the oven and collapses the batter puddings.
- •Not allowing the beef roast to rest before carving, which causes meat juices to run out.
- •Pouring batter into lukewarm oil, which results in flat and greasy puddings.
Serving suggestions
Cooked Roast Beef with Yorkshire-Style Batter Puddings?
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