Sunday Roast with Yorkshire Pudding Recipe

Name: Sunday Roast with Yorkshire Pudding
Prep time: 30 min
Cook time: 120 min
Total time: 150 min
Yield: 6 servings
Cuisine: British
Ingredients: 1.5 kg beef sirloin or topside joint; 2 tbsp olive oil; 2 tsp salt; 1 tsp black pepper; 1 kg potatoes, peeled and cut into chunks; 4 tbsp beef dripping or vegetable oil; 4 large eggs; 200 ml whole milk; 200 g plain flour; 1/2 tsp salt; 2 tbsp vegetable oil (for Yorkshire puddings); 500 ml beef stock; 2 tbsp plain flour (for gravy); 1 tbsp Worcestershire sauce; 1 tsp mustard powder

British · Main course · 150 min total

Sunday Roast with Yorkshire Pudding recipe videos

A classic British Sunday lunch featuring tender roast beef, crispy roast potatoes, and light, airy Yorkshire puddings, all served with rich gravy.

30
min prep

120
min cook

6
servings

Ingredients

1.5 kg beef sirloin or topside joint
2 tbsp olive oil
2 tsp salt
1 tsp black pepper
1 kg potatoes, peeled and cut into chunks
4 tbsp beef dripping or vegetable oil
4 large eggs
200 ml whole milk
200 g plain flour
1/2 tsp salt
2 tbsp vegetable oil (for Yorkshire puddings)
500 ml beef stock
2 tbsp plain flour (for gravy)
1 tbsp Worcestershire sauce
1 tsp mustard powder

Instructions

Preheat oven to 220°C (200°C fan). Rub beef with olive oil, salt, and pepper. Place on a rack in a roasting tin. Roast for 20 minutes, then reduce to 180°C (160°C fan) and cook for 15 minutes per 500g for medium-rare (or adjust for preference). Remove beef, rest for 20 minutes, and reserve juices.
Meanwhile, parboil potatoes in salted water for 10 minutes. Drain and shake to roughen edges. Heat dripping or oil in a large roasting tin in the oven for 5 minutes. Add potatoes, coat in fat, and roast for 45-60 minutes, turning once, until golden and crispy.
For Yorkshire puddings: whisk eggs and milk together. Add flour and salt, whisk until smooth. Rest batter for 30 minutes. Increase oven to 220°C (200°C fan). Put 1 tsp oil into each hole of a 12-hole muffin tin. Heat in oven for 5 minutes. Carefully pour batter into holes, filling halfway. Bake for 20-25 minutes until risen and golden. Do not open oven during baking.
To make gravy: skim fat from reserved beef juices. Place roasting tin on hob over medium heat. Stir in 2 tbsp flour and cook for 1 minute. Gradually whisk in beef stock, scraping up browned bits. Add Worcestershire sauce and mustard powder. Simmer for 5 minutes until thickened. Season to taste.
Slice rested beef. Serve with roast potatoes, Yorkshire puddings, and gravy. Add steamed vegetables if desired.

Tips

For extra crispy potatoes, toss them in semolina before roasting.
Yorkshire pudding batter can be made ahead and refrigerated; bring to room temperature before using.
Leftover beef makes excellent sandwiches.

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