Recipe by Jan Laskey
"This recipe came from an English friend who married an American serviceman. Her family serves it every Sunday (a British tradition)."
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garlic powder to taste
salt to taste
freshly ground pepper, to taste
Great Yorkies!! The only note I would add is from a friend of a friend- who's a chef in London England!!!
- take out your ingredients and leave on the counter till room temp.
- mix together thoroughly and refridgerate pudding mixture for one hour.
-preheat the pudding/muffin tin for 3-5 minutes, till very HOT, and add pudding mixture- bake as recipe says.
Eeewww....meat was tough and tasteless...the pudding/bread/pop-over things were dense rounds of congealed baked goo. (My son, reading over my shoulder now, is suggesting I reduce this rating further to a ONE!)
Being of English heritage I too had this many times. Only diff. my grandmother used a cast iron skillet instead of muffin tins. It came out puffy and round so she cut it in pie shaped wedges. The key is getting the pan hot before pouring in batter so don't try to skip this step.
I only made the Yorkshire Pudding. I used about 1/2 inch of veggie oil instead of drippings (I like to save all the drippings I get for gravy!) I added an extra egg by mistake and heated the muffin tin in a 450 degree oven. (important!) I've found that the trick to perfect Yorkshire pudding is NOT TO OPEN THE OVEN during the first 3/4 of baking time. My puddings were perfect. I'm never swerving from this recipe; I've made it 6 times now and each time it's been PERFECT.
Excellent, especially the Yorkshire puds. Rather than waste the vegetables by roasting the meat on top of them and discarding them as one reviewer suggested, I too removed the rack but lined the roasting dish with non stick foil. I then added pieces of carrot, parsnip, kumara (orange yam), potatoes and butternut squash all tossed in olive oil and salted to taste, in with the beef for about 90 mins. Served it all with rich gravy and...viola! Sunday roast to die for. Sadly though not a scrap leftover for sandwiches!
I've read every review and haven't seen the way my mother-in-law used to make the Yorkshire pudding. Here is how she always served it. Baked in a pie plate as is this recipe, but served by sprinkling sugar on top and squeezing lemon juice on top of that before cutting! I had never eaten it before so this is the only way I know it to taste. It's great! Try it, you'll like it too :)
An excellent idea to use garlic powder. Never come across until now. We use English mustard powder, ground rock salt and five-corn pepper to dust the fat surface before roasting. When roasting, it's a good idea to get rid of the metal rack, and replace it with various washed, peeled (or unpeeled), halved vegetables: potatoes, parsnips, carrots, turnips will do. Just enough to raise the meat from the bottom of the roasting pan. This adds flavour, and stops the meat drying out. These are not intended to be served at table, although uses can be found for them. Remember also to steam potatoes, until a knife begins to go in easily, then set them aside to cool awhile. Then roast them in pre-heated beef dripping.
This is one of the recipes that has help us revive the family tradition of getting together for Sunday dinner. The Yorkshire puddings make this meal special. We serve a horseradish sauce sauce with the meat and puddings. The flavors are great together.
* Percent Daily Values are based on a 2,000 calorie diet.
Roast Beef and Yorkshire Pudding
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 328
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