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Roast Beef and Yorkshire Pudding

SUBMITTED BY: Jan Laskey PHOTO BY: szeyih

"This recipe came from an English friend who married an American serviceman. Her family serves it every Sunday (a British tradition)."
RECIPE RATING:
The reviewer gave this recipe 48 stars. This recipe average a 4.5 star rating.
Read Reviews (38)
PREP TIME  30 Min
COOK TIME  1 Hr 30 Min
READY IN  2 Hrs

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS (Nutrition)

  • 2 pounds rump roast
  • garlic powder to taste
  • salt to taste
  • freshly ground pepper, to taste
  •  
  • 1/4 teaspoon salt
  • 1 cup all-purpose flour
  • 2 eggs, beaten
  • 1 cup milk

DIRECTIONS

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Wash roast and sprinkle with garlic powder, salt and pepper. Insert a meat thermometer into the thickest part of the roast, making sure it doesn't touch any bone or fat.
  3. Bake on a wire rack inside of a large roasting pan in the preheated oven for 90 minutes, or to desired doneness. For medium-rare, the meat thermometer should read 135 degrees F (57 degrees C). Remove roast from pan, reserving drippings.
  4. In a small mixing bowl, beat the two eggs until frothy. In another small bowl, mix the salt and flour. Stir the beaten eggs into the flour. Stirring constantly, gradually pour in the milk.
  5. Preheat oven to 400 degrees F (200 degrees C).
  6. Pour the reserved pan drippings into a medium muffin tin. Place in the preheated oven for 3 minutes. Remove from heat and pour the egg, flour and milk mixture into the hot drippings. Return muffin tin to the oven and bake for 20 minutes, or until fluffy and golden brown.

FOOTNOTES

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REVIEWS

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 11, 2004 by Bunkie
Being of English heritage I too had this many times. Only diff. my grandmother used a cast... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 28, 2007 by Dani
Great Yorkies!! The only note I would add is from a friend of a friend- who's a chef in... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 31, 2005 by meatball
I only made the Yorkshire Pudding. I used about 1/2 inch of veggie oil instead of drippings (I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 22, 2005 by MARIASA
Excellent, especially the Yorkshire puds. Rather than waste the vegetables by roasting the... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 29, 2003 by Peter McGrail
An excellent idea to use garlic powder. Never come across until now. We use English mustard... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 25, 2003 by AZILE
This is one of the recipes that has help us revive the family tradition of getting together... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 23, 2006 by Dale
I've read every review and haven't seen the way my mother-in-law used to make the Yorkshire... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 27, 2005 by WSBLEND
Eeewww....meat was tough and tasteless...the pudding/bread/pop-over things were dense rounds... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 29, 2003 by MTOWNSEN
I made this for my girlfriend after we had just gotten back from England. She said it's the... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 3, 2007 by cowgirll