For the beef
2 pounds rump roast
Pinch of garlic powder
Pinch of salt
Freshly ground pepper
For the Yorkshire puddings
1/4 teaspoon salt
1 cup all-purpose flour
2 eggs, beaten
1 cup milk
Preparing the beef
Preheat your oven to 190°c
Prepare your meat by giving it a quick wash and rubbing it with salt, pepper and garlic powder.
Insert a meat thermometer into the thickest part of the meat ensuring it doesn't touch any bone or fat.
Bake your meat using a Master Class Non-Stick Roasting Pan with Rack allowing the fat to run away from the meat for approximately 90 minutes or until the meat is cooked to your taste.
Preparing the Yorkshire puddings
In a mixing bowl beat the eggs until whisked. In a second mixing bowl combine the salt and flour. Pour the whisked eggs into the combined salt and flour and mix well. Slowly add the milk mixing continually until smooth.
Preheat your oven to 200°c
Using a Master Class Non-Stick American Muffin Pan pour a small amount of the left over fat you have from roasting the meat into each hole, place in the oven for 5 minutes, remove from the over and pour your batter mixture over the hot fat, return to the oven and bake for around 20 minutes or until the Yorkshire pudding are golden brown.
Serve with mash, beef gravy and veg of your choice.