Roast Beef with Yorkshire Pudding

Roast beef is the crown of the British Sunday lunch: beef browned outside, pink inside, with the distinctive, puffed-up Yorkshire pudding alongside, which just drinks up the gravy.

The roast beef

1. Salt and pepper the beef rib, and rub it well with the crushed garlic.

2. In hot oil brown it all round, so it gets a crust, then in a 180 °C oven roast it to the desired doneness.

3. Take it out, cover it loosely, and rest it for at least 15 minutes – this way the juices do not run out when sliced.

The Yorkshire pudding

4. Mix the wheat flour, the eggs and the milk lump-free, and rest the batter.

5. Put a little fat into the wells of a muffin tin, and heat it in the oven until smoking, then pour the cold batter into the hot fat.

6. Bake it at 220 °C, until it puffs up high and turns golden brown – do not open the oven meanwhile! Serve the rested meat sliced, with the puddings.

Tip: For the Yorkshire pudding the hot fat is the secret – this is what gives it a crust underneath and makes it rise nicely.