What You’ll Need:
- 750g beef roasting joint (rump/fillet/sirlon)
- 4 tbsp light soy sauce
- 2 tbsps honey
- 2 cloves garlic
- 2 tbsp brown sugar
- 2 tbsps white wine vinegar
- 4 eggs
- 200ml whole milk
- 150g plain flour
- 1/2 tsp salt
How You Make It:
- In a bag or a bowl, pop in the beef, soy, honey, garlic, sugar and vinegar. Seal or cover and leave to marinade for a couple of hours.
- For your yorkshire puds, whisk the flour (sifted), eggs, milk and salt together until just combined (don’t worry about lumps and don’t over whisk!) and leave to sit for half an hour or so.
- Sear the beef on all sides in some butter then transfer to a baking dish. Add the marinade liquor into the same pan and reduce until you have a nice sticky glaze. Pour this over the beef and pop in an oven preheated to 100/210 for about 45 minutes, or until the internal temperate reaches about 55ºC/130ºF.
- Bring the beef out and leave to rest for 15-20 minutes. Meanwhile, crank up your oven to full whack and pop in a pudding tray loaded with a little veg oil to get it smoking hot. Bring out, pour your batter into each hole, then pop back in the oven and turn the heat down to 200ºC/400ºF. Leave to cook for 15 minutes. Don’t open!
- Slice your beef and pop some in your yorkshire pud. Brush over a little more glaze and sprinkle with sesame seeds.