Our family’s favorite meal is roast beef with mashed potatoes, Yorkshire pudding and gravy. The Yorkshire Pudding is the star of the meal and I usually have to make a double batch.
It’s a popover recipe that has been in our family for many, many years. It has nothing to do with pudding. It’s a hollow bread that is perfect for soaking up the gravy when you clean your plate.
- 1 cup all-purpose flour
- 1 cup of milk
- 3 eggs
- 1/2 teaspoon salt
- Cooking Spray
- Cupcake Tin
Preheat oven to 425*. Heavily grease the cupcake tins.
In a medium-sized bowl whisk the flour, milk, eggs, and salt until there are no lumps.
Divide the liquid into the 12 cupcake tins. Fill them about 2/3 full.
Bake for 15 minutes at 425 and then lower the temperature to 350 and bake for 7 more minutes. DO NOT open the oven! This will cause them to deflate. If you notice through the glass of your oven they aren’t very brown you can bake them for an additional 3 minutes.
Remove from the oven and immediately remove them from the tin. Serve with lots of gravy!
In case you haven’t made a roast beef, here is how I make it. Purchase an Eye Round Roast and season with salt, pepper, and garlic. Bake in a 9×13 pan for about 20 minutes per pound at 350*. (Tip – make sure it has a little fat on top to make more gravy.)
To make the gravy: Remove the roast from the pan and set on a plate. Cover with foil and set aside. Put 2 heaping tablespoons of flour in a plastic sealable container with 2 cups of water. Shake until there are no lumps.
Add it to saucepan. Put about 1/4 cup of water in the baking dish that had the roast. Use it to remove all the drippings from the pan and pour that into the saucepan. Bring to a boil over medium-high heat, stirring constantly.
If it becomes too thick, add more water. After a few minutes, lower the heat and add about 1 teaspoon of salt.
Let simmer for an additional 5 minutes.