Roast beef and Yorkshire pudding reminds me of lunch on a Sunday with my family when I was growing up. We all used to sit around the table and enjoy good food and sparkling conversation. I really think that good table manners begin at home and that the traditional Sunday lunch or dinner can play an important part in this.

Serves 4-6

1.5kg lean rib of beef, topside or sirloin joint
Yorkshire pudding
100g plain flour
Pinch of salt
1 egg
300ml semi-skimmed milk
1tbsp sunflower oil

Pre-heat the oven to 240C/ gas mark 8. Put the beef in for 15 minutes, then reduce heat to 190C/gas mark 5 and cook for 35-40 minutes for rare, 50-55 minutes for medium and 65-70 minutes for well done. While the beef is cooking, make the Yorkshire pudding: sift the flour and salt into a bowl and break in the egg. Gradually add the milk, beating to form a smooth batter.

Remove the beef from the oven, cover with foil and leave to rest. Turn up the oven to 220C/gas mark 7. Pour the oil into a 12-cup Yorkshire pudding tin. Heat in the oven for 5 minutes, then pour in the batter and cook for 20-25 minutes until risen and brown.

Serve the roast beef and Yorkshire pudding with roast potatoes, your favourite steamed veg and gravy.

Vanessa Feltz contributed this recipe to the 'Fairy Cook Book'. Visit www.fairy-dish.com to order your copy for £5. All proceeds will go to the Make-A-Wish charity

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