Skip to main content New<> this month
Get the Allrecipes magazine

Roast Beef and Yorkshire Pudding

Rated as 4.49 out of 5 Stars

"This recipe came from an English friend who married an American serviceman. Her family serves it every Sunday (a British tradition)."
Added to shopping list. Go to shopping list.


2 h servings 663
Original recipe yields 4 servings


{{model.addEditText}} Print
  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Wash roast and sprinkle with garlic powder, salt and pepper. Insert a meat thermometer into the thickest part of the roast, making sure it doesn't touch any bone or fat.
  3. Bake on a wire rack inside of a large roasting pan in the preheated oven for 90 minutes, or to desired doneness. For medium-rare, the meat thermometer should read 135 degrees F (57 degrees C). Remove roast from pan, reserving drippings.
  4. In a small mixing bowl, beat the two eggs until frothy. In another small bowl, mix the salt and flour. Stir the beaten eggs into the flour. Stirring constantly, gradually pour in the milk.
  5. Preheat oven to 400 degrees F (200 degrees C).
  6. Pour the reserved pan drippings into a medium muffin tin. Place in the preheated oven for 3 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.


  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 663 calories; 36.4 26.9 53.1 236 317 Full nutrition

Explore more


Read all reviews 83
  1. 106 Ratings

    Rated as 5 out of 5 Stars
    Rated as 4 out of 5 Stars
    Rated as 3 out of 5 Stars
    Rated as 2 out of 5 Stars
    Rated as 1 out of 5 Stars
Most helpful positive review

Great Yorkies!! The only note I would add is from a friend of a friend- who's a chef in London England!!! - take out your ingredients and leave on the counter till room temp. - mix together tho...

Most helpful critical review

Eeewww....meat was tough and tasteless...the pudding/bread/pop-over things were dense rounds of congealed baked goo. (My son, reading over my shoulder now, is suggesting I reduce this rating fu...

Most helpful
Most positive
Least positive

Great Yorkies!! The only note I would add is from a friend of a friend- who's a chef in London England!!! - take out your ingredients and leave on the counter till room temp. - mix together tho...

Being of English heritage I too had this many times. Only diff. my grandmother used a cast iron skillet instead of muffin tins. It came out puffy and round so she cut it in pie shaped wedges. ...

I only made the Yorkshire Pudding. I used about 1/2 inch of veggie oil instead of drippings (I like to save all the drippings I get for gravy!) I added an extra egg by mistake and heated the muf...

Excellent, especially the Yorkshire puds. Rather than waste the vegetables by roasting the meat on top of them and discarding them as one reviewer suggested, I too removed the rack but lined the...

An excellent idea to use garlic powder. Never come across until now. We use English mustard powder, ground rock salt and five-corn pepper to dust the fat surface before roasting. When roasting...

This is one of the recipes that has help us revive the family tradition of getting together for Sunday dinner. The Yorkshire puddings make this meal special. We serve a horseradish sauce sauce w...

I've read every review and haven't seen the way my mother-in-law used to make the Yorkshire pudding. Here is how she always served it. Baked in a pie plate as is this recipe, but served by spri...

Here's the secret to perfect Yorkshire puddings - they never fail. Measure out your eggs in a measuring cup. Use the exact measure of whatever your eggs were and add the exact same amount of f...

I averaged this score to a four-star, since the roast beef was a 3, but the yorkshire pudding was a 5. The beef was pretty standard and a little dry. It didn't make any drippings, so I used butt...