Roast Beef & Yorkshire Puddings
Serves 8
Perhaps more than any other nation in history, England has taken in gastronomic
inspiration from all over the globe. Many different ethnic cuisines vie for attention in
our shops and restaurants. That doesn’t mean, however, that we have entirely left
behind the dishes on which our own (often maligned) food culture was founded on. Of
these, none is more symbolic than the ever favourite Sunday dinner roast beef and Yorkshire pudding. This stately dish has become so much a part of the national identity
that it has led to the French referring to the British as “les rosbif”. For me it’s all about
tradition and the family unit as I remember my dear mother whisking up the pudding
batter and timing it just right with the meat as we sat down to eat on a Sunday. This is
the mark one recipe, no additions just the way it has been cooked for years.
Ingredients:
• 2kg Topside roast (with the fat still attached if possible)
• Salt and freshly ground pepper to taste
• 1/2 teaspoon salt
• 2 cups all-purpose flour
• 4 eggs, beaten
• 2 cups milk
1. Preheat oven to 190 degrees C
2. Wash roast and sprinkle with salt and pepper
3. Bake on a wire rack inside of a large roasting pan in the preheated oven for 2
hours or to desired doneness
4. Remove roast from pan and save dripping
5. In a small mixing bowl, beat the two eggs until frothy
6. In another small bowl, mix the salt and flour
7. Stir the beaten eggs into the flour stirring constantly, gradually pour in the milk
8. Preheat oven to 200 degrees C
9. Pour the saved drippings into a medium muffin tin and place in the preheated
oven for 3 minutes
10. Remove from heat and pour the mixture into the hot drippings
11. Return muffin tin to the oven and bake for 15minutes, or until fluffy and golden
brown
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