Entree: United Kingdom – England - North – Yorkshire Pudding with Roast Beef (roast beef served with individual baked batter puddings made from eggs, flour, and milk as part of a classic northern English roast)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 45 min

Cook 1 hr 40 min

Additional 20 min

Total 2 hrs 45 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

Trimmed beef top round roast (topside), 3 lb (1.36 kg) raw; estimated cooked edible meat: 2 lb 3 1/4 oz (1,000 g)
Salt, 0.18 oz (5 g) for the beef, plus extra to taste
Black pepper, freshly ground, 0.18 oz (5 g)
Vegetable oil, 2 tbsp (30 ml) (about 1 oz (28 g)), for roasting
Beef stock, 1 cup (240 ml) (about 8 1/2 oz (240 g)), for gravy
Eggs, 4 large (about 7 oz (200 g) edible contents)
All-purpose flour, 4 1/4 oz (120 g)
Whole milk, 1 cup (240 ml) (about 8 3/4 oz (247 g))
Salt, 0.088 oz (2.5 g), for the batter
Vegetable oil, 4 tbsp (60 ml) (about 1 15/16 oz (55 g)), for the pudding tins

Show original ingredient measurements

Trimmed beef top round roast (topside), 1.36 kg raw; estimated cooked edible meat: 1,000 g
Salt, 5 g for the beef, plus extra to taste
Black pepper, freshly ground, 5 g
Vegetable oil, 30 ml (about 28 g), for roasting
Beef stock, 240 ml (about 240 g), for gravy
Eggs, 4 large (about 200 g edible contents)
All-purpose flour, 120 g
Whole milk, 240 ml (about 247 g)
Salt, 2.5 g, for the batter
Vegetable oil, 60 ml (about 55 g), for the pudding tins

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Preheat the oven to 230°C. Pat the beef dry, then rub it with 0.18 oz (5 g) salt and the black pepper. Heat the 2 tbsp (30 ml) vegetable oil in a roasting pan over high heat. Sear the roast on all sides, then transfer the pan to the oven.
2. Roast at 230°C for 15 minutes. Reduce the oven to 175°C and continue roasting until the beef reaches the desired doneness; the recipe gives about 15–20 minutes per pound as a medium-rare guide. Rest the roast, loosely covered with foil, for 15–20 minutes.
3. While the beef roasts, whisk the eggs and milk together. Whisk in the flour and 0.088 oz (2.5 g) salt until smooth. Rest the batter at room temperature for at least 30 minutes.
4. After the beef is removed, raise the oven temperature to 220°C. Divide the 4 tbsp (60 ml) vegetable oil among the cups of a 12-cup (2.88 L) muffin tin, using about 1 tsp (5 ml) per cup. Heat the tin in the oven for 8–10 minutes, until the oil is very hot.
5. Carefully remove the hot tin and divide the batter among its cups, filling each about two-thirds full. Bake at 220°C for 20–25 minutes until risen, deep golden, and crisp. Do not open the oven while they rise.
6. Set the roasting pan over medium heat on the stovetop. Add the beef stock, scrape up the browned bits, and simmer to make gravy. Season to taste. The recipe mentions optional thickening with flour or cornstarch but gives no quantity, so no thickener is included in the estimate.
7. Carve the rested beef and serve with the Yorkshire puddings and hot gravy.

1. Preheat the oven to 230°C. Pat the beef dry, then rub it with 5 g salt and the black pepper. Heat the 30 ml vegetable oil in a roasting pan over high heat. Sear the roast on all sides, then transfer the pan to the oven.
2. Roast at 230°C for 15 minutes. Reduce the oven to 175°C and continue roasting until the beef reaches the desired doneness; the recipe gives about 15–20 minutes per pound as a medium-rare guide. Rest the roast, loosely covered with foil, for 15–20 minutes.
3. While the beef roasts, whisk the eggs and milk together. Whisk in the flour and 2.5 g salt until smooth. Rest the batter at room temperature for at least 30 minutes.
4. After the beef is removed, raise the oven temperature to 220°C. Divide the 60 ml vegetable oil among the cups of a 12-cup muffin tin, using about 5 ml per cup. Heat the tin in the oven for 8–10 minutes, until the oil is very hot.
5. Carefully remove the hot tin and divide the batter among its cups, filling each about two-thirds full. Bake at 220°C for 20–25 minutes until risen, deep golden, and crisp. Do not open the oven while they rise.
6. Set the roasting pan over medium heat on the stovetop. Add the beef stock, scrape up the browned bits, and simmer to make gravy. Season to taste. The recipe mentions optional thickening with flour or cornstarch but gives no quantity, so no thickener is included in the estimate.
7. Carve the rested beef and serve with the Yorkshire puddings and hot gravy.