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Serves: 4

Roast Beef and Yorkshire Pudding

Prep Time
1:25 h
Cooking Time
50 min.
Method
Indirect
Prep Time
1:25 h
Cooking Time
50 min.
Method
Indirect

Ingredients

Roast  Beef Low 346X318
  • 1.5 kg good quality butchers' topside of beef
  • 2 tsp cracked black pepper mustard
  • Handful chopped thyme
  • Pinch of salt
  • Yorkshire puddings:
  • 140g plain flour
  • 4 eggs
  • 200ml milk
  • 100ml sparkling water
  • Sunflower oil
  • Salt to taste

Instructions

    In the kitchen:

  • 01 To prepare the Yorkshire pudding: Sift the plain flour into a bowl. Beat in the eggs until the mixture is smooth.
  • 02 Gradually add the milk and carry on beating until the ­mixture is completely lump-free. Add the sparkling water followed by the salt and 1 tbsp ­sunflower oil. Pour the batter into a jug and allow to stand in the fridge for at least 1 hour before cooking.
  • 03 For the beef: Rub the beef in a little ­sunflower oil, then season with salt, pepper, and thyme.
  • At the barbecue:

  • 01 Prepare the barbecue for indirect heat, 200°C. Roast the beef over an indirect ­medium heat for approx. 50 minutes using the Premium Grill Rack until the core temperature reaches 58°C (medium to rare). Allow to rest before serving.
  • 02 Add a little sunflower oil to each foil pudding cup and ­preheat over an area of direct heat. For best results, place the foil basins in a vegetable basket so you can move them about more easily.
  • 03 Once the oil is smoking, ­divide the batter ­between the individual pudding cups. Bake the puddings over an indirect heat with the lid down for 35 minutes, until golden brown and crispy, making sure not to lift the lid until they are ready to remove.

All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at the Grill Academy now.

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