I love Roast Beef and Yorkshire Pudding, but I need an easier way to make it.
Ideally, you make the pudding from the beef drippings. I have two problems with this. One is that the meat is lean and just doesn't/can't produce enough drippings needed for the pudding. What little drippings it does make I need to make the gravy. The other is that by the time any drippings are produced, the roast is cooked and it's now too late to make the pudding (it takes about 45 min to bake).
So I've been getting beef fat from the butcher and rendering it down - which takes a LONG time. Then I add purchased beef stock to that and then make my puddings.
Is there an easier way?? One of my English friends who's husband swears her puddings are to die for uses olive oil instead of beef fat. I can't imagine .....