| TRADITIONAL ENGLISH RECIPES
BEEF and YORKSHIRE PUDDING
the most famous of all English dishes. At one time the French used to
call us "Les Rostbifs" - and probably still do out of earshot! This
recipe is from an English family and has appeared on their Sunday
Dinner table lots of times.
First a little about the Yorkshire Pudding.
Different areas of England cook, serve and eat this in totally
different ways. No single way is 'right' nor 'wrong'. It depends upon
your family tradition and where you live. Originally the Yorkshire
Pudding was eaten on its own as a first course with thick gravy. This
was to fill your stomach with the cheap Yorkshire Pudding so that you
would not eat so much of the more expensive meat in the next
Yorkshire Puddings tend to be lighter and crispier and they are served
and eaten with the meat course. Irene Proudlock from Cumbria purposely
cooks too many Yorkshire Puddings. The extra, uneaten ones are saved
until the evening when they have a spoonful of jam dropped into them
and her family eat them in the same way as small cakes.
However you serve Yorkshire Pudding there are two
essentials to remember when cooking them:
- A HOT oven
- VERY hot fat covering the floor of the cake tin
/ tray where they are cooked.
Some families carve the meat in the kitchen and
bring it to the table on pre-warmed plates. Others carve the meat at
the table so every one can see.
Beef is best served with roast potatoes, Yorkshire Puddings, boiled
carrots and boiled peas. Have a gravy boat brimming full of gravy for
diners to help themselves to. For special occasions consider making the
special gravy on
follow with something like APPLE PIE with custard.
It will be a strong man that can get up from the table after eating a
feast like that! For a family of 4:
1.4kg / 3lbs joint of sirloin of beef
50g / 2oz beef dripping
Ingredients (Yorkshire Pudding):
110g / 10oz of plain flour (sifted)
1 large egg
large pinch of salt
/ 5oz water
/ 5oz milk
dripping or cooking fat
Combined method for cooking the Roast Beef and the
Heat the oven to 180ºC / 350ºF / gas mark 4.
2. Put the joint of beef into a shallow baking
tray or tin.
Season the meat to taste with a little salt or a sprinkle of rosemary
or a little black pepper
Melt half of the beef dripping and pour over the meat and seasoning.
5. Place in the middle of the oven for 70 minutes.
6. After 70 minutes, keep the meet in the oven,
but turn up the heat to 220ºC / 425ºF / gas mark 7.
7. Pour the remainder of the beef dripping into a
cake baking tray (The type of baking tray used to make small cakes /
muffins). Put the tray, with a little bit of dripping in each of the
depressions in the tray, into the oven for 3 minutes or until you see
the dripping smoke.
Remove from the oven and pour 2 tablespoons of the Yorkshire Pudding
batter (see below for batter recipe) into each cake depression and bake
for 15 to 20 minutes in the same oven as the beef.
9. 10 minutes after you have taken out the cooked
Yorkshire puddings you can take out the beef. Leave to stand another 10
minutes to allow to cool a little before carving.
To make the
Yorkshire Pudding Mixture (Batter):
(This will make about 6 or so puddings).
1. Sift the flour into a large bowl
2. Break the egg into the centre of the heap of
Mix the water and the milk together in a jug. Pour the mixture slowly
onto the flour and egg. As you start to pour the water/milk slowly beat
the mixture together with a whisk. Add the salt and continue to beat.
The puddings will be lighter if the batter includes a little air.
4. Once all the ingredients have been beaten
together leave to stand, covered by a cloth, for 40 minutes or so.
5. Now you are at 'step 8' in the main cooking
method. Your oven should be very hot and your tray for the puddings