Roast Beef with Yorkshire Pudding

• 1 (2–3 lb) (1–1½ kg) piece of top rump or topside
• dripping or

Sirloin and wing rib on the bone, or boned and rolled, can be used for this recipe. Top rump and topside are the choice pieces of beef for roasting.

Wipe the meat and spread lightly with a little dripping or lard. Place extra fat in the roasting tin. Set the joint on a bed of roasting vegetables, place in the centre of a very hot oven (425°F, 220°C or Gas No. 7) and roast for 15 minutes