My Mothers 'Roast Beef' with Yorkshire Pudding'

My Mothers 'roast Beef' With Yorkshire Pudding' Recipe

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Laura Mclaughlin

By
@kalidew

My mother was a sweet little English lady that always made sure her children...my brothers & I never left the table hungry...she loved to cook & bake for us. Here is one of my all time favorites growing up. Don't be fooled by the name Yorkshire Pudding...it's not a dessert type of pudding, it's actually more of a fluffy crusty bread shell or like a souffle'. So many people get a surprise thinking it's a sweet pudding...it's just what the British culture name it.

Rating:

★★★★★ 1 vote

Comments:
Serves:
14 to 18
Cook:
2 Hr 30 Min

Ingredients

  • 1- 4 to 6 lb
    beef roast; use your favorite type of roast-my mom usually used a rib roast or what she could afford at the time.
  • pinch
    salt & pepper
  • 2
    eggs
  • 1 c
    milk
  • 1/2 tsp
    salt
  • 1 c
    all- purpose flour
  • ·
    horseradish sauce- (follows below):
  • 1/4 c
    horseradish sauce, drained
  • 1 Tbsp
    white vinegar
  • 1 tsp
    sugar
  • 1/2 tsp
    salt
  • 1/4 tsp
    prepared mustard
  • 1/2 c
    heavy cream or whipping cream, whipped
  • ·
    in small bowl, mix well first 5 ingredients. fold into whipped cream.

How to Make My Mothers 'Roast Beef' with Yorkshire Pudding'

Step-by-Step

  1. Place roast in open roasting pan. Sprinkle with salt & pepper.
  2. Insert meat thermometer into thickest part, making sure it is in the center of roast & not resting on bone or fat.
  3. Roast in 325 degree until temperature reaches 140 for rare(1 3/4 to 2 1/2 hours); 160 for medium-rare(2 1/4 to 3 1/2 hours); 170 for well done(2 3/4 to 4 hours, depending on preference, I like mine med-rare. When roast is done, allow it to stand at room temperature 15 minutes for easier carving. About 5 minutes before end of roasting time, prepare Yorkshire Pudding.
  4. In medium bowl with wire whisk, beat eggs until foamy; beat in milk & 1/2 tsp of salt; gradually beat in flour until batter is smooth.
  5. When roast is done, spoon off 2 tbsp drippings & divide into twelve 3-inch muffin cups; tilt to coat evenly; turn oven to 400 degrees. Note: my mother made her pudding in a rounded souffle' dish. My kids always like it in the muffin cups for individual serving sizes plus they come out so cute.
  6. Heat muffin pan in oven 5 minutes; pour 2 1/2 tbsp batter in each muffin cup. Bake 30 minutes.
  7. Loosen Yorkshire Pudding; transfer to platter & serve immediately with roast & Horseradish Sauce. Note: you can save more of the drippings from roasting pan to make a gravy as well. It's good to fix up some gravy to pour a little over the pudding cups, yum!.

Printable Recipe Card

About My Mothers 'Roast Beef' with Yorkshire Pudding'

Course/Dish: Beef, Other Breads, Gravies, Roasts
Hashtags: #Dish, #main




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