Recipe

[Elly-may]

We here cook the roast beef first, then we cook the puddings.

I am glad that Kathyv was able to give the american measurements for the recipe as I have looked high and low for them without success.

Have never had them for christmas dinner though.

Elly-may

[Ellen_R]

Thank you, Elly-may, for your measurement equivalents.

[kathyv]

I try to time the roast to finish at the same time as the pudding. I take out enough pot drippings to do the gravy while the pudding batter is resting. When the gravy is done, the pudding goes into the oven with the roast. The gravy is easy to keep warm on the stove. Usually you serve the pudding before the meal as an appetiser or pre-entree course. Be sure to practice this several times before you try it for a special dinner, it's not as simple as it sounds. I've been making it for about 12 years and have just in the last 4 or 5 gotten it to where I am happy about how it turns out. But I am VERY picky! If it doesn't taste like it did in the hotel in Darlington where I finally got to taaste the real thing, I am not satisfied with it!
Good luck and have a yummy time!

[Ellen_R]

Kathyv - Thanks again for your suggestions. My problem has always been that I roast the beef at 325 or 350, but all my pudding recipes say to bake at high heat, like 425. So the roast beef comes out of the oven before I turn up the heat and do the pudding. I'll give it a try roasting all together at the lower temperature and hope for the best (if it doesn't work, I may scrap the entire effort and just make toad-in-the-hole;that always works!).

Happy Christmas to all!

[kathyv]

I have had good luck baking the pudding at the same temp as the roast,350 f. or so. I don't see temp as absolute, if it works it works and I let it!