Sunday, August 9, 2009

Roast Beef and Yorkshire Pudding

Mart's Grandparents are from England and his mom was born there. He grew up eating a few different English meals that he just loves. One of them is roast beef and Yorkshire pudding. It was something I was going to have to learn how to make for him. Last time his Nanan (his Grandma) was here, she showed me how to make a couple different English meals, Yorkshire pudding being one of them.

If you don't know what Yorkshire pudding is, (I didn't know what it was when I met Martin) it's a type of bread. The way I make it it looks like a biscuit, but is not dry like a biscuit. It's more similar to German Pancakes with the eggs that puff up in the oven. The traditional way to make it is on a cookie sheet so then they turn out really flat with the edges puffy. It is most commonly served with mashed potatoes, gravy and roast.

Kelsie's Roast

A roast (whatever size you need for however many people you are serving)
1/2 - 1 onion
1 beef bullion cube (more if your roast is large)
Steak seasoning
Garlic powder
Salt and Pepper

The night before you want to serve the roast, put roast in a crock pot and season both sides well with all seasonings except the garlic powder. Add veggies. (If I'm making a normal roast instead of one with mashed potatoes, I add cubed potatoes) Season again to make sure the veggies have flavor as well. Sprinkle garlic powder over the entire thing. Add an inch or so of water (more if you want more gravy). Add bullion cube to help flavor the juice. Set crock pot to low and leave until the next day at dinner time. This will make the roast shred and just melt in your mouth. If you don't like it cooked down that much, don't cook it as long.



Yorkshire Pudding

**Large Batch** (I would suggest cutting this in half unless you are serving 8 or more people)

2 cups cold milk

2 cups cold water

8 eggs

Mix well

4 1/2 cups bread flour (if you have it, if not use all purpose)

Salt to taste (maybe about 2 tsp for this batch)

Beat until just thinner than pancake batter. If you need to add more flour, add more flour.

Chill batter 20 minutes to 2 hours. The longer the better if you can.

Heat oven to 425. Put a small amount of Crisco or oil in the bottom of a muffin tin or on a cookie sheet. Just enough to barely cover the bottom so they won't stick. Heat oil until EXTREMELY hot. (This makes the pudding puff up better, like in German pancakes). Pour chilled batter into hot oil. If you are using a muffin tin, fill each hole about 1/3-1/2 of the way up). If you are using cookie sheets, you will probably need more than one for a large batch. Bake. Do no open the oven, this will make them not puff up.

Baking time:

Cookie sheets: About 40 minutes, or until golden brown

Muffin tins: About 20 minutes, or until golden brown

(Kelsie's Note: If you are going to make gravy to go with mashed potatoes, save about 1/2 cup of the batter and set aside)

Beef Gravy:

Drippings from roast, with everything strained out
1/2 cup or so of left over Yorkshire pudding batter

Heat drippings in a saucepan until warm. Pour in leftover batter and whisk well. Once it heats up it will thicken like a roux or cornstarch, except it will taste better.

Pour over potatoes and roast if desired.


  1. Martin scored big when he married you Kelsie!

  2. That looks wonderful! I had no idea what Yorkshire pudding was.


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