Ingredients

• 225g/8oz plain flour
• salt and freshly ground black pepper
• 8 free-range eggs
• 600ml/20fl oz whole milk
• 50g/1¾oz beef dripping or lard
• 4kg 28-day-old forerib of beef
• on the bone
• 50ml/2fl oz olive oil
• 50g/1¾oz unsalted butter
• 1 savoy cabbage
• core removed
• finely sliced
• 2 tbsp caraway seeds
• beef jus or gravy
• to serve

Directions

• For the Yorkshire puddings
• place the flour into a bowl and season with salt and freshly ground black pepper.
• Add the eggs and milk to the bowl and whisk to make a smooth batter.
• Cover and place in the fridge to chill for at least one hour
• but preferably overnight.
• For the beef
• preheat the oven to 200C/400F/Gas 6.
• Heat a frying pan until very hot. Season the beef with salt and freshly ground black pepper and brush with a little olive oil. Add the beef to the hot pan. Fry on all sides in the hot pan until nicely browned.
• Transfer the beef to a roasting dish and place in the oven to cook for 1 hour 10 minutes for rare
• or longer to suit your taste.
• Remove the beef from the oven
• cover with foil and rest in a warm place for 15-30 minutes.
• For the Yorkshire puddings
• preheat the oven to 220C/450F/Gas 7. Divide the dripping or lard between two 12-hole muffin tins or Yorkshire tins and place the tins in the oven for ten minutes until smoking hot.
• Carefully pour the batter into the tins
• filling the tins two-thirds full.
• Place the tins into the oven and cook the Yorkshire puddings for 20 minutes - do not open the oven door during this time.
• After 20 minutes
• open the door to allow any steam to escape and turn the temperature down to 190C/375F/Gas 5. Continue to cook until the Yorkshire puddings are golden-brown and crisp.
• For the seasonal cabbage
• heat a large frying pan and add the butter. Once hot add the cabbage and a little water. Add the caraway seeds and cook for 2-3 minutes until the cabbage has wilted.
• To serve
• carve the beef and place on plates along with the Yorkshire puddings and cabbage. Pour the beef jus or gravy over the beef and puddings.