Reviewed: Feb. 21, 2012

After 2 tries...SUCCESS!!!! I love this recipe and will continue to make it as written!

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Reviewer:

traceyposner

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Cooking Level: Expert

Home Town: Fort Walton Beach, Florida, USA

Living In: Goldsboro, North Carolina, USA

Reviewed: Dec. 25, 2011

I don't use a rump roast for anything but pot roast. I use a rib roast and follow Chef Johns instructions in his video for the roast, but this is an excellent recipe for Yorkshire pudding. My Grandmother was English and used to make her Yorkshire at Christmas in the same pan as the roast also. To the reviewer who ended up with Yorkies as "baked congealed globs".......you did something wrong! You couldn't have followed these directions to get THAT! Either you didn't bake it long enough or your pan wasn't hot when you poured in the batter! And your batter should be room temp before you pour it into the sizzling hot pan.

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Reviewer:

Dragonflyte

Cooking Level: Beginning

Home Town: Bloomsburg, Pennsylvania, USA

Living In: Montrose, Pennsylvania, USA

Reviewed: Dec. 18, 2011

For those that have asked: I was taught to always have eggs at room temperature and the mixing bowl and beaters refrigerated. This is especially important with recipes that call for beaten egg whites. This recipe was great. I used a 3# roast because my grandmother told me that's the minimum size (?). It's funny how the old lessons stick. Next time I want to try the dry mustard along with the garlic powder.

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Reviewer:

alwayscookin

Cooking Level: Expert

Home Town: Dallas, Texas, USA

Living In: New Braunfels, Texas, USA

Reviewed: Aug. 30, 2011

Very tasty recipe; only made the yorkshire puddings. I will make them again. Never made these in my life and was very pleased with the results.

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Reviewer:

Koekje

Cooking Level: Intermediate

Home Town: Savannah, Georgia, USA

Reviewed: Jul. 3, 2011

I'm still trying to perfect the puddings, but this was a great first pot roast! Cooked a 3lb roast on chopped celery and baby carrots with red potatoes. There was so much of the drippings, I could have filled the muffin tins with just that! Ended up putting around 4t of juice in and evenly distributed the pudding mix. Turned out well - thank you for the wonderful recipe!

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Reviewer:

Windsong

Reviewed: Jun. 28, 2011

Big clue to GOOD popovers or yorkshire pudding: use unbleached flour. The airiness and size double.

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Reviewer:

lidia45

Reviewed: Jun. 26, 2011

PERFECT mixture. What I've learned is...after making the pudding mix, let it stand on the counter with a damp cloth covering the mixing bowl for at least 20 minutes - almost becoming room temp. DO NOT FORGET TO LAY AN OVEN LINER ON THE BOTTOM OF YOUR OVEN or else you will be cleaning up a big mess :)

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Reviewer:

MistyDawne

Cooking Level: Expert

Home Town: Honolulu, Hawaii, USA

Living In: Orlando, Florida, USA

Reviewed: May 6, 2011

We made this meal today. It was delicious. We will definitely make it again. It was really easy and delicious.

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Reviewer:

lindango

Reviewed: Apr. 30, 2011

I don't understand why I need to get the eggs/milk at room temperature before they are combined and THEN refrigerate for an hour, but I take this suggested step and the puddings always turn out. I also only use vegetable oil in the pan (no drippings) because I find that the drippings tend to burn. Great recipe and surprisingly easy.

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Reviewer:

rneiman

Reviewed: Jan. 20, 2011

You will want this meal every sunday! My husband is from Scotland and he insists on a Sunday roast with Yorkshire pudding. Our grocer doesn't carry pre-made puddings so I found this recipe and use it every week! I also serve it w/ an Au Jus gravy and lots of it!

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