with Roast Beef and Potatoes
October 13: National Yorkshire Pudding Day
With a British-born father originally from Upminster, England, Highlander and his family had roast beef with Yorkshire pudding for Sunday suppers. The tradition continues when the extended family is able to reunite for holidays, weddings, milestone birthdays and other special get-togethers. National Yorkshire Pudding Day is another good reason to prepare one of Highlander’s favorite foods. In addition to the Yorkshire pudding recipe, we have included bonus posts for roast beef and potatoes. Add gravy and steamed vegetables for a complete English meal.
(Adapted from Better Homes and Gardens New Cook Book)
For the Yorkshire pudding
- 4 eggs
- 2 cups milk
- 2 cups all-purpose flour, sifted
- 1 teaspoon salt
- ¼ cup meat drippings (or shortening)
In two round 8-inch baking pans, pour two tablespoons of meat drippings in each and set aside. In a bowl, mix together the sifted flour, milk, eggs and salt until smooth.
Pour the batter over the meat drippings in the baking pans. Bake in a preheated oven at 400 degrees F for about 30-35 minutes, allowing the Yorkshire pudding to rise on the sides of the pan. When done, remove from the oven. Use paper towels to soak up any grease from the tops. Cut into wedges. Serve immediately with roast beef and potatoes, gravy and steamed vegetables.
For the roast beef
- 4-pound beef rib roast
- Salt and pepper to taste
In a roasting pan lined with foil, place the meat fat side up and sprinkle with salt and pepper. Insert a meat thermometer and bake in a preheated oven at 325 degrees F until the temperature reaches the desired doneness (rare = 140 degrees for about two hours; medium = 160 degrees for about three hours; or well-done = 170 degrees for about 3 ½ hours). Check the meat package directions for specific details. Remove from the oven when done, cover with foil and keep warm. Reserve the drippings to make the Yorkshire pudding or add fresh flavoring to a beef gravy.
For the oven roasted potatoes
- Small potatoes (allow 1-2 per serving), peeled
- Vegetable oil
- Salt and pepper to taste
Pour some oil to lightly coat the bottom of a baking dish. Rub the potatoes in oil until all sides are shiny. Salt and pepper to taste. Bake uncovered in a preheated oven at 400 degrees F for 45 minutes to an hour, turning halfway to brown the other side. Pierce with a fork to make sure the potatoes are cooked through. Remove from the oven and set the potatoes on paper towels to absorb any remaining oil. Serve hot.
- Yorkshire pudding is not a pudding per se. Nor is it a sweet dessert. Rather it is a tasty bread-like accompaniment to a main meal and is delicious when smothered in beef gravy.
- We halved the Yorkshire pudding recipe above for a smaller family dinner as extra pieces become dense. We recommend baking a new batch that is light and airy with slightly crisped edges to serve with leftover roast beef.
- Round baking pans are traditionally used to bake Yorkshire puddings. Individual servings are made in popover pans or muffin-sized tins.
- Highlander’s brother Mike adds: “I sometimes had problems getting the Yorkshire pudding to rise. I found an alternative recipe that guaranteed a full rise of Yorkshire. Instead of two cups of flour and milk, cut the recipe to one cup of flour and milk, but use 4 eggs! Also, Mum would use bacon grease instead of shortening for additional flavor. The English used to also eat Yorkshire Pudding as a dessert with syrup or honey. Love all of your recipes!”
- Timing is key in preparing this complete English meal. While roasting the beef, start baking the potatoes. Finish baking the potatoes in the higher heat with the Yorkshire pudding.