Yorkshire Pudding with Roast Beef
Submitted by valfromal
Classic Yorkshire pudding baked in real beef drippings alongside a slow-roasted rump roast. A proper British Sunday roast with puffy, golden pudding from scratch.
YIELD
12 servingsPREP
10 minCOOK
60 minREADY
70 minThere’s no shortcut to a proper Yorkshire pudding, and there shouldn’t be.
This classic British recipe does it right: roast beef drippings sizzle in the pan, the simple egg batter hits that hot fat, and the whole thing puffs up into a golden, crispy-edged pillow with a custardy center.
It’s the kind of dish that turns a Sunday roast into an event.
The rump roast goes in first, low and steady, while you whip up the batter and let it rest.
Then the drippings do all the heavy lifting for the pudding.
Pro Tips
- Beat the batter for a full 2 minutes to develop gluten, which is what gives Yorkshire pudding its signature rise
- The drippings must be smoking hot before you pour the batter in, or you won’t get that dramatic puff
- Never open the oven door while the pudding bakes, as the rush of cool air will cause it to collapse
- Let the batter rest at room temperature for 30 minutes before baking for an even better rise
Ingredients
Directions
Preheat oven to 300℉ (150℃).
Cook rump roast in 9 x 9 inch pan for 25 to 30 minutes or until internal temperature in meat is 150 to 170 degrees F.
Mix and sift flour and salt.
Add milk to make a smooth paste.
Then add eggs, beat 2 minutes in electric mixer.
Cover bottom of 9 x 9 inch pan about ¼ inch with drippings from roast.
Pour mixture ½ inch deep on drippings in pan.
Bake 20 to 30 minutes.
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