RECIPE IMAGE Jerk Roast Dinner with product packs

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Jerk-seasoned Classic Roast Dinner, served with Jerk-spiced Gravy

Jerk Spiced Yorkshire Pudding using dry Dunns River Jerk Seasoning, filled with British steak marinated in Dunns River Jamaican Jerk Seasoning gravy, enriched with Grace Jerk BBQ Sauce.

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  • 1
    1. Marinade your chosen steaks in the Dunn’s River Jamaican Jerk Seasoning.

      1. This can be done in advance but no more than 24hrs.

  • 2
    1. To make Yorkshire Pudding mix - To make the batter, tip 140g plain flour into a bowl, add 4 tsp dry Dunn’s River Jerk Seasoning, crack 4 eggs and beat. Add to the flour and seasoning, beating until smooth. Gradually add 200ml milk and carry on beating until the mix is completely lump free. Allow to rest. (NOTE: If using a pre-made mix, add the jerk seasoning to the mix before adding water or milk and make as directed).

  • 3
    1. Heat oil in a 4-hole Yorkshire Pudding tin, in a pre-heated oven at 230oC/Gas Mark 8.

  • 4
    1. Warm gravy in a thick bottom pan, adding 2 tbsp of Grace Jerk BBQ Sauce and stir well.

  • 5
    1. Pre-heat frying pan to cook steaks.

  • 6
    1. Remove tins from oven and pour in Yorkshire pudding mixture. Bake for 20-

      25 minutes until your Puddings are puffed up and golden-brown. Set to one

      side and keep warm.

  • 7
    1. Cook steaks as desired, basting with a little butter, before allowing to rest.

  • 8
    1. Plate up and serve – Enjoy!


  • 140g Plain Flour
  • 4 Large Eggs
  • 200ml Skimmed Milk
  • 4tsp Dunn's River Jerk Seasoning (Dry)
  • 4 Steaks (We recommend Ribeye)
  • 4tbsp Dunn’s River Jamaican Jerk Seasoning
  • 500ml Pre-made gravy
  • 2tbsp Grace Jerk BBQ Sauce
  • 25g Butter
  • Oil for cooking
  • Salt & Pepper