Description
This recipe came from an English friend who married an American serviceman. Her family serves it every Sunday (a British tradition).
Ingredients
- 2 pounds rump roast
- garlic powder to taste
- salt to taste
- freshly ground pepper, to taste
- ΒΌ teaspoon salt
- 1 cup all-purpose flour
- 2 eggs, beaten
- 1 cup milk
Instructions
- Preheat oven to 375 degrees F (190 degrees C).
- 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.
- 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.
- 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.
- Preheat oven to 400 degrees F (200 degrees C).
- 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.
Prep Time: 30 mins
Cook Time: 1 hr 30 mins
Total Time: 2 hrs
Servings: 4