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Yorkshire pudding board

A Yorkshire pudding sharing board with roast beef, roast carrots, gravy, mustard and horseradish creme fraiche

Yorkshire pudding board

Name: Yorkshire pudding board
Prep time: 30 min
Cook time: 1 h 10 min
Total time: 1 h 40 min
Yield: 10
Ingredients: 3 carrots cut into chunky batons; 2 tbsp olive oil; 400g thick-cut sirloin steak; 1 tbsp vegetable oil; 1 tbsp butter; a few sprigs of woody herbs such as thyme, rosemary or sage; 100g plain flour; 4 eggs; 120ml milk; vegetable oil for the tin; 2 tbsp horseradish; 6 tbsp crème fraîche; 1 tbsp chopped chives; gravy; English mustard; sliced radishes; red onion chutney

Anna Glover

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Serves 8 - 10

Easy

Prep: 30 mins

Cook: 1 hr and 10 mins

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Tuck into this Yorkshire pudding-themed sharing board at Christmas time, complete with sirloin steak, carrots and horseradish crème fraîche

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Ingredients

Nutrition

Units:

MetricUS

3 carrots

cut into chunky batons
2 tbsp olive oil
400g thick-cut sirloin steak
1 tbsp vegetable oil
1 tbsp butter
a few sprigs of woody herbs

such as thyme, rosemary or sage

For the Yorkshire puddings

100g plain flour
4 eggs
120ml milk
vegetable oil

for the tin

For the horseradish crème fraîche

2 tbsp horseradish
6 tbsp crème fraîche
1 tbsp chopped chives

To serve

gravy
English mustard
sliced radishes
red onion chutney

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Nutrition: Per serving (10)

kcal242
fat16g
saturates6g
carbs11g
sugars3g
fibre1g
protein13g
salt0.3g

Method

step 1

Whisk the yorkshire pudding ingredients together, except the oil, in a bowl with some seasoning. Leave to rest for 30 mins at room temperature. Heat the oven to 220C/200C fan/gas 6.
step 2

Toss the carrot batons with the olive oil, half of the herbs and some seasoning in a baking dish. Roast for 20-25 mins until tender and golden.
step 3

Heat an ovenproof frying pan over a high heat. Rub the steak with the veg oil and season. Sear the steak for 2 mins on both sides, then using tongs, hold the fatty side down for 2 mins to render. Melt the butter in the pan with the remaining herbs and spoon it over the steak. Transfer to the oven to cook with the carrots for 4-10 mins depending on its thickness and how you like it. Check with a temperature probe – 45-50C in the middle for rare, or 55C for medium. Set aside on a plate to rest.
step 4

Turn the oven up to 240C/220C fan/gas 9. Drizzle a little veg oil into a 12-hole muffin tin and heat in the oven for 10 mins. In a serving bowl, whisk the ingredients together for the horseradish crème fraîche.
step 5

Transfer the batter to a jug and fill the holes of the prepared tin. Cook for 20 mins until puffed and golden. Serve the yorkies on a large board with the accompaniments in bowls.

Recipe from Good Food magazine, Christmas 2025

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