Sunday Roast with Yorkshire Pudding
Sign in to rate this recipe.
The Tale of Sunday Roast with Yorkshire Pudding
Story updated
The Sunday roast, a joint of meat with vegetables and Yorkshire pudding, reflects an old English custom of preparing a substantial meal on the day set aside for rest. Yorkshire pudding itself, a baked batter using pan drippings, was documented in English cookbooks by the mid-18th century, including Hannah Glasse's influential 1747 work.
Ingredients
Scale:· 6 servings
- 4 lb beef roast (rib or topside)
- 2 tbsp vegetable oil
- 1 1/4 cups flour
- 4 eggs
- 1 1/4 cups milk
- 2 lbs potatoes, halved
- Carrots and parsnips, chunked
- 2 cups beef stock, for gravy
- 2 tbsp flour, for gravy
- Salt and pepper to taste
Instructions
- 1Season the beef roast and sear in a hot pan, then roast at 425°F, reducing to 350°F, until desired doneness, basting occasionally.
- 2Parboil potatoes, then roughen the edges and roast in hot fat alongside carrots and parsnips until crisp and golden.
- 3Whisk flour, eggs, and milk for the Yorkshire pudding batter and rest 30 minutes.
- 4Heat oil in a muffin tin until smoking hot, then pour in the batter and bake at 425°F until puffed and golden.
- 5Rest the beef 15-20 minutes before carving.
- 6Make gravy by whisking flour into the pan drippings and gradually adding beef stock, simmering until thickened.
- 7Serve sliced beef with roasted vegetables, Yorkshire puddings, and gravy.
Want Cook Mode, your own recipe photos, and unlimited calculators?
Get Home Cooking ProComments
Loading comments…
Sign in to leave a comment.