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Roast Beef with Yorkshire Pudding
- Serves
4–6
- Difficulty
Medium
Published 1974
Ingredients
1 2–3 lb 1–1½ kg piece - dripping or
Method
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
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