Our family have asked for a traditional English roast beef and
Yorkshire pudding dinner with lashings of roasted vegetables.There
will be 12 of us and I have never tried to do this for so many.

I don't particularly want to make individual Yorkshire puddings if I
can help it, because they are just not the same as the old-fashioned
baked pudding style. I am wondering if I can keep the meat warm in
wrapped foil and padded material for the 45 minutes required to cook
the Yorkshire puddings. I plan to make two typical puddings.

Has anyone encountered this sort of problem before? I only have one
oven, but do have a small mini oven that will be used to crisp up the
roasted vegetables after they have been reheated in the microwave (I
have done this before quite successfully). The plates can be warmed
in the microwave - I've done this before as well.

Appreciate any help here.


Daisy

Carthage demands an explanation for this insolence!