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Roast Beef with Yorkshire Puddings

Serves 75

Ingredients

  • 7.5kg topside beef
  • Seasoning
  • Rosemary

Ingredients for Yorkshire Puddings

  • 30 eggs
  • 3 litres milk
  • 2kg flour
  • Lard

Method

Beef

1. Preheat oven to Gas Mark 5 / 190°C / 375°F

2. Brush a little oil on each joint

3. Season joints add a little sprig rosemary on each joint

4. Wrap each joint in baking parchment

5. Cover each joint with tin foil

6. Cook for 1 hour and 30 minutes, check temperature may need further cooking.

7. Rest ready for slicing

Yorkshire Puddings

8. Put flour and seasoning in a large bowl, stir in eggs one at a time, then slowly whisk in milk to form a smooth batter. Rest in fridge for at least 30mins.

9. Melt lard and add a little to bun tins, place in oven on 200°C / 400°F / Gas Mark 6, for 5 minutes.

10. Ladle mix into tins, bake for 30 minutes at 180°C / 350°F / Gas Mark 4, until risen and golden.

Nutritional Analysis

Per portion (163g)

  • Energy: 322 kcal / 1354 KJ
  • Fat: 12.4g
  • Saturates: 4.8g
  • Protein: 28.5g
  • Carbohydrate: 22.1g
  • Sugars: 2.2g
  • Fibre: 0.8g
  • Sodium: 241mg

Per 100g

  • Energy: 198 kcal / 833 KJ
  • Fat: 7.9g
  • Saturates: 3.1g
  • Protein: 19g
  • Carbohydrate: 13.6g
  • Sugars: 1.4g
  • Fibre: 0.5g
  • Sodium: 148mg

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