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Yorkshire pudding and roast beef

Ingredients

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!

  • 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
Method
  • 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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