Sunday Roast with Yorkshire Pudding
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The Tale of Sunday Roast with Yorkshire Pudding
The British Sunday roast has roots in medieval England, when a weekly roasted joint of meat became customary after church. Yorkshire pudding, a baked batter side dish, is documented as originating in northern England by the mid-18th century, traditionally cooked in the drippings beneath the roasting joint.
Ingredients
Scale:· 6 servings
- 2 kg beef roasting joint (topside or rib)
- 4 tbsp vegetable oil
- 1 cup all-purpose flour
- 2 eggs
- 1 cup milk
- 1 kg potatoes, peeled and halved
- mixed root vegetables (carrots, parsnips)
- 2 tbsp beef drippings, salt and pepper to taste
Instructions
- 1Season the beef generously with salt and pepper and let it come to room temperature.
- 2Roast the beef in a preheated oven at 220C (425F) for 20 minutes, then reduce to 180C (350F) and continue roasting to desired doneness, about 15-20 minutes per 500g for medium.
- 3Meanwhile, parboil the potatoes for 5 minutes, drain and rough up the edges, then roast in hot fat around the beef until golden and crisp, turning occasionally.
- 4For the Yorkshire puddings, whisk together flour, eggs and milk into a smooth batter and let rest.
- 5Heat a little oil in muffin tins until smoking hot, then quickly pour in the batter and bake at high heat until well risen and golden, about 20 minutes.
- 6Rest the beef for 15-20 minutes before carving.
- 7Serve with the roast potatoes, vegetables, Yorkshire puddings and gravy made from the pan drippings.
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