Yorkshire pudding and roast beef

Yorkshire pudding and roast beef

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Slow Roast Beef Brisket


The Yorkshire puddings could be made in advance and filled just before serving. For an alternative, add half a cooked chipolata to the Yorkshire before cooking - voila - a mini toad in the hole!

Preparation Time:  10 minutes

Cooking Time:  30 minutes

Serves:  20


115g plain flour
2 RSPCA Assured labelled eggs
145ml milk
400g RSPCA Assured rump steak
2 tbps mixed peppercorns, crushed
3 tbsp olive oil
2 tbsp horseradish sauce
parsley, to garnish



Preheat the oven to 200ºC/Fan 180ºC/ 400F / Mark 6.

You will also need a 20 hole mini muffin tray (the hole measuring about 3cm).

Sift the flour into a large bowl.  Add the eggs & stir until combined.  Add the milk & beat into a batter.  Cover & leave to stand for 30 minutes.

Sprinkle the peppercorns onto a clean chopping board & press the rump in the peppercorn.  Place the whole rump on a baking sheet & drizzle with 1 tbsp oil.

Roast for 15 minutes for medium rare.  Remove & cover in foil to rest.

Place the muffin tray on a baking tray & pour 1/4 tsp of oil into each of the muffin holes.  Place in the oven for 5 minutes.  Remove from the oven & immediately pour approx 1 tsp of the batter into each hole.  Bake for 12 minute until puffed & golden brown.

Meanwhile slice the beef very thinly.  Remove the Yorkshire puddings from the tins.  Top with the steak & spoon over the horseradish sauce and garnish with parsley.

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