This is the best of two families. The Yorkshire Pudding from my mom and the roast from Dave’s mom. My favorite Sunday dinner growing up was roast and yorkshire pudding. I can remember that mom always worried whether they would puff up or be flat. This recipe that I found a few years ago never fails and always makes big fluffy puddings. I have never had it not turn out. I think it is something with chilling the batter.
This is a must on Christmas Eve with our Prime Rib. When Jace went to England on his mission, he said the yorkshire pudding were nothing like the ones we grew up with. He liked ours much better.
As for the roast, I can remember the first roast I had up in Oregon on the ranch and thinking it was the best thing I had ever tasted. Texie taught me her secret and I have been using it since. Like the yorkshire pudding, it never fails. It is perfect for Sunday dinner as it is ready right when church is done. I have added my own little twist the past few roasts and it is even a little better if that is possible. I can thank my mom and mother in law for teaching me some great recipes.
I usually use a rump roast but any roast will do
Place the roast in a heavy roaster pan–I use my Le Creuset. Love this thing
There is a new Le Creuset Store at the new Outlet Mall by Thanksgiving Point. You can get these for much cheaper there and they have every color and size. I can’t wait until I save up enough for another size and color.
The roast will cook better and be moister if you use a heavy pan like this with a tight fitting lid.
Place the roast in the pan (uncovered) and place in a hot oven ( 450 degrees) for about 30-45 minutes until well browned. Season liberally with salt and pepper and cover with the lid. You can cover tightly with foil if you do not have a pan with a tight fitting lid. Reduce heat to 250 degrees and cook until very tender about 3 hours. Just perfect for block time.
Lately I have been removing the roast and slicing it and then placing the sliced beef in my crockpot on low. I spoon some of the juices from the roast over the meat before making the gravy. This keeps the meat very moist and warm while finishing up the meal. With Dave’s schedule, it also prevents dried out roast if he is called away on an emergency.. It also makes for easy serving, no carving the roast at the table.. Awesome leftovers.
2 cups Flour
1 tsp Salt
6 large eggs
1 1/2 cups milk
drippings from roast
Sift together the salt and flour. In a medium bow. whisk together the eggs and milk until combined. Add the flour mixture and mix well. Cover and chill for at least 4 hours. This is a very important step if you want big, fluffy puddings. When roast is done, raise oven to 425 degrees. Pour small amount of drippings into pan and heat the pan and drippings in the oven until hot and bubbly. I usually spray some Pam in the pan before adding the drippings. Immediately remove the batter from the refrigerator and pour into pan. Bake until golden and puffed about 25 minutes. Serve immediately as they deflate quickly. Serve with gravy or jam. I use a popover pan for individual servings, but you can use a pie tin or a cake pan for a large pudding and then cut and serve. We like the individual servings the best.