Individual Yorkshire Puddings With Rare Roast Beef

01Method

1. 1

   Preheat the oven to high heat. Place the beef joint in the oven and roast for 15 minutes, then reduce the temperature to 180°C/Gas 4. Continue roasting for approximately 15 minutes per pound for rare, around 1 hour and 15 minutes total.

2. 2

   About 20 minutes before the beef finishes cooking, begin preparing the Yorkshire puddings. Once done, transfer the beef to a board, cover it loosely, and leave to rest for around 15 minutes before carving.

3. 3

   For the Yorkshire pudding batter: combine all batter ingredients in a blender and blitz until completely smooth, then pour into a bowl. Cover and allow the batter to rest for 1 hour.

4. 4

   Add a teaspoon of the beef drippings to each cavity of three mini muffin tins. Arrange two of the tins on one baking sheet and the third on a separate sheet.

5. 5

   Place the first baking sheet (with two tins) in the centre of the oven for 3 minutes to get the drippings very hot. Working swiftly, fill each cavity with approximately 2 tsp of batter and bake in the centre of the oven for 18 minutes, until the shells are puffed and golden.

6. 6

   Lift the shells from the tin using tongs and transfer to a wire rack to cool. Repeat the same process with the remaining baking sheet and tin. Serve alongside the sliced beef.

7. 7

   Cook's note: the shells can be prepared up to 3 days in advance and stored covered in the fridge, or frozen for up to 1 month in an airtight container. Bring to room temperature and re-crisp in a 150°C/Gas 2 oven for 10 minutes before serving.