Roast Beef And Yorkshire Puddings

Roast Beef And Yorkshire Puddings

5 (4) | Rate this recipe

Select Below to Add Your Rating

Roast beef, Yorkshire pudding, and all the trimmings served with lashings of gravy – the perfect Sunday lunch!

  • Recipe serves6-8
  • Preparation time20 minutes
  • Cooking time90 minutes


  • 2 kg Roast beef
  • Olive oil
  • Robertsons Atlantic Sea Salt
  • Robertsons Freshly Cracked Black Pepper
  • 4 Eggs
  • 500 ml Milk
  • 450 ml Flour
  • 1 packet KNORR Creamy Garlic and Herb Potato Bake
  • Oil
  • 1 packet KNORR Roast Meat Gravy


  • Rub the beef all over with the olive oil, salt and pepper
  • Put a heavy-based roasting tray on the hob and when hot, add the beef, searing on all sides.
  • Place in a 200°C oven for 20 minutes.
  • Reduce heat to 190°C and roast for 20-30 minutes more, depending on the size of the roast and how well done you want it.
  • Remove the beef from the oven, transfer to a carving board and cover with foil.
  • Allow to rest in a warm place for 30 minutes.
  • Yorkshire puddings: Beat together the eggs and milk.
  • Mix in the flour and KNORR Creamy Garlic and Herb Potato Bake packet contents, stirring constantly, until you have a runny batter.
  • Leave to rest for at least 30 minutes.
  • Place a tablespoon of oil in the holes of two 12-hole muffin trays.
  • Place the trays in a 200°C oven until the oil is very hot, about 3-4 minutes.
  • Remove the muffin trays from the oven, pour the batter evenly into the muffin holes and immediately return to the oven.
  • Bake for 25 minutes until golden brown and crispy, making sure not to open the oven door for the first 20 minutes.
  • Serve immediately with the carved roast beef.
  • In a jug prepare the KNORR Roast Meat Gravy following packet instructions, then mix in the pan juices
  • Serve.