Sunday Roast

Sunday RoastThe British are so enamoured of their Sunday roasts that the French, their old enemy, made an insult out of it – they call Brits les rosbif – literally, roast beef. The components of the Sunday roast haven’t changed since medieval times, when it was served by the squire to his serfs as a reward for the week’s work. This hearty dish consists of a joint of roast beef, roast vegetables, and Yorkshire puddings (a kind of light, fluffy dumpling), all slathered with gravy and spiced up with horseradish sauce. It was regarded as the ideal meal for a Sunday as the joint could be put into the oven in the morning and it would be ready by the time the family got back from church. Though Sunday roast is not as common a home cooked dish as it once was, perhaps thanks to the long preparation time, it’s enormously popular in carvery’s and pubs.

Yorshire Pudding Recipe

To make up the batter sift the flour into a bowl and make a well in the centre. Add the egg into it and beat, gradually adding the flour, and then the milk, 50 ml (2 fl oz) water and seasoning. 15 minutes before the roast beef comes out of the oven, increase the heat to 220°C (425°F), add some dripping to the roasting tin and place it in the oven. As the fat becomes sizzling hot pour the batter into roasting tin and return it into the oven. It takes 25 to 30 minutes for Yorkshire Pudding rise and become golden and crisp. Serve imediately with your Sunday Roast.