Name: Yorkshire Pudding, with Roast Beef
Ingredients: light batter (from popover recipe); thin end of sirloin beef

Yorkshire Pudding, with Roast Beef

Ingredients

light batter (from popover recipe)
thin end of sirloin beef

Directions

Cut the thin end off the sirloin beef.
Place a grating or a few skewers across a small pan.
Set the thin piece of beef on the grating and place the pan in the oven beside the large roasting pan.
Allow the beef to roast and drip into the pan.
Pour the batter into the pan with the drippings once mixed.
Bake for 1 hour until the pudding is bubbly and glossy-brown.
Cut the pudding into narrow strips and serve around the roast.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.