Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping

my mothers 'roast beef' with yorkshire pudding'

(1 rating)
kalidew avatar
Recipe by
Laura Mclaughlin
@kalidew
Green Bay, WI

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.

(1 rating)
yield 14 to 18
cook time 2 Hr 30 Min

Ingredients For my mothers 'roast beef' with yorkshire pudding'

  • 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'

  • 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!.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

Categories & Tags for My Mothers 'Roast Beef' with Yorkshire Pudding':

ADVERTISEMENT