Recipe byThe ZestyPlate Kitchen
A classic British Sunday roast: slices of roast beef with crisp roast potatoes, tender vegetables and tall, golden Yorkshire puddings.
A proper British Sunday roast is the highlight of the weekend table: roast beef with crisp potatoes, tender vegetables and tall, golden Yorkshire puddings. The trick is in the timing, getting everything to land hot at once, but it is a meal made for lingering over with company. Nothing else quite earns its place on a Sunday the way this does.
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Prep 20 min
Cook 70 min
Total 90 min
Medium
Scale:
- 8 slices Beef
- 12 florets Broccoli
- 1 Packet Potatoes
- 1 Packet Carrots
- 140g Plain Flour
- 4 Eggs
- 200ml Milk
- drizzle (for cooking) Sunflower Oil
Tags:
MainMeal
Preparation
- Cook the broccoli and carrots in a pan of boiling water until tender.
- Roast the beef and potatoes in the oven for 45 minutes, checking the potatoes regularly so they do not overcook.
- For the Yorkshire puddings, heat the oven to 230C/fan 210C/gas 8. Drizzle a little sunflower oil evenly into two 4-hole Yorkshire pudding tins or a 12-hole muffin tin and put them in the oven to heat.
- Tip the flour into a bowl and beat in the eggs until smooth, then add the milk gradually, beating until completely lump-free, and season with salt and pepper. Pour into a jug.
- Take the hot tins from the oven and carefully pour in the batter, dividing it evenly. Return to the oven and leave undisturbed for 20 to 25 minutes, until puffed and browned, then serve at once.
- Plate everything up and add gravy as you like.
Tips from the ZestyPlate Kitchen
- Let the beef rest properly before carving so the juices spread back through and the slices stay moist.
- The oil in the tins needs to be smoking hot before the batter goes in; that is what drives the big rise.
- Resist opening the oven while the Yorkshires bake, or they will sink.
- Parboil the potatoes and rough up the edges with a fork for the crispest result.
Frequently Asked Questions
The oil and tins have to be searing hot before the batter goes in, and the oven door must stay shut while they cook.
Yes. A rested batter, even one made hours earlier and chilled, often rises better; just give it a stir before using.
Roast the beef and potatoes first, rest the beef while the Yorkshires bake, and boil the veg last so it all comes together.
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