Roast Beef with Yorkshire Puddings
Equipment
- Bowl
- Mixing rod or mixer
- Roasting tin
- Measuring Jug
- Strainer
- Yorkshire pudding tray
Ingredientes
- 2 pounds rump roast
- garlic powder
- freshly ground pepper, to taste
- salt to taste
- ¼ teaspoon salt
- 1 cup plain flour
- 2 large eggs
- 1 cup milk
Elaboración paso a paso
- Preheat the oven to 220 degrees.
- Wash roast and sprinkle with garlic powder, salt and pepper.
- Bake on a wire rack inside of a large roasting pan in the preheated oven for 90 minutes, or to desired doneness.
- Remove roast, reserving drippings.
- Mix with a mixing rod or mixer, until the dough is uniform, then strain so that there are no lumps.Put the molds in the oven, only for 5 minutes with a small spoon of oil in the bottom of the mold. If you don’t do this the dough doesn’t rise. It is important, only in this way the hole is made in the center.Take out the tray and quickly add the dough to the molds up to ¾ parts of its capacity. Put them back in the oven and bake them for an hour.When you see that it is golden on the outside and should be hollow on the inside.Yorkshire Pudding is ready.
- Pour the reserved pan drippings into a medium muffin tin. Place in the preheated oven for 2 minutes. Remove from heat and pour the egg, flour and milk mixture into the hot drippings. Return muffin tin to the oven and bake for 20 minutes, or until fluffy and golden brown.
Notas
Roast Beef with Yorkshire Puddings nutrition facts
- Calories 650
- Carbohydrates g
- Total Fat 34.8 g
- Saturated fat 14 g
- Iron 5 mg
- Calcium 100 mg
- Sodium 315 mg