Roast Beef with Yorkshire Pudding Recipe

Summary

Preparation Time40 MinCooking Time1 Hr 0 Min
Ready In1 Hr 40 MinDifficulty LevelMedium
Health IndexAverageServings6
CuisineCourse
MethodMain Ingredient

Ingredients

 Rump3 Pound, rolled
 Top rump beef/Topside / sirloin and wing rib on the bone / boned and rolled, can be used for this recipe3 Pound, rolled (1 1/2 Kilogram sirloin And Wing Rib On The Bone, Or Boned And Rolled, Can Be Used For This Recipe)
 Roasted vegetables4 Ounce, blanched for 5 minutes in salted water. (Like Potatoes, Turnips, Parsnips, Celeriac Etc, Blanched For 5 Minutes In Salted Water.)
For the yorkshire pudding
 Plain flour4 Ounce (100 Grams)
 Salt1 Pinch
 Milk or water1⁄2 Pint
 Dripping/Lard1 Ounce (25 gram)
 Eggs2
 Milk1⁄3 Pint, mixed with water (2 Deciliter)
 Water1⁄6 Pint (1 Deciliter)
 Dripping/Lard1 Ounce (25 Grams)

Nutrition Facts

Serving size

Calories 819 Calories from Fat 220

% Daily Value*

Total Fat 25 g37.7%

Saturated Fat 9.8 g49.2%

Trans Fat 0 g

Cholesterol 277.5 mg

Sodium 410.1 mg17.1%

Total Carbohydrates 22 g7.3%

Dietary Fiber 0.62 g2.5%

Sugars 4.3 g

Protein 124 g248.8%

Vitamin A 6.1% Vitamin C 7.5%

Calcium 10.3% Iron 64.7%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1. To make the batter for Yorkshire pudding, into a large mixing bowl, sieve together flour and salt
2. Add egg and half the milk-water to a well made in center of dry ingredients.
3. Use a wooden spoon to mix quickly and thoroughly until smooth, adding the remaining liquid while beating.
4. Pour into a jug and leave until ready to cook.
5. Dry the meat with a clean kitchen cloth.
6. Rub a bit of the dripping all over the roast.
7. Preheat the oven to 425°F (220°C or Gas No. 7)

MAKING
8. In a large roasting pan, make a bed of roasting vegetables and place the roast on top
9. Drizzle with remaining drippings.
10. Roast for 15 minutes in the preheated oven
11. Reduce the oven temperature to 375°F (190°C or Gas No. 5)
12. Continue to roast, allowing 15 minutes per pound of meat plus 15 minutes for a rare roast or 20 minutes per pound plus 15 minutes for a well-done roast.
13. Baste the roast frequently with pan drippings.
14. About 40 minutes before the end of the cooking, increase oven temperature again to 425°F (220°C or Gas No. 7).
15. Transfer the roast to lower level of oven.
16. In an ovenproof dish or individual pudding molds, place drippings or lard.
17. Heat fat on the top shelf in the oven to smoking point.
18. Quickly pour pudding batter all at once.
19. Return to the oven and cook pudding for 40 minutes, or until puffed and golden on top.

SERVING
20. Carve and serve the roast with the vegetables and Yorkshire pudding on the side.
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