Roast recipe: make/cook roast beef and yorkshire pudding

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Prepare roast beef and Yorkshire pudding


Sections:	Introduction
	Roast beef
	Roast potatoes
	Yorkshire pudding
	Gravy
	Sunday lunch
	Links

Related pages:	Recipes
	Scone
	Shortbread
	Flapjack

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Books (meals & menus) ; Cookware ; Roasting tin ; Baking tray

INTRODUCTION

Instructions for making a traditional British Sunday lunch: roast beef with Yorkshire pudding, roast poatatoes, vegetables and gravy.
Other popular roast lunches are pork, lamb, chicken and turkey (especially at Christmas time).

	Sunday Roast: The Complete Guide to Cooking and Carving Author: Johnny Scott, Clarissa Dickson Wright Publisher: Headline Date: October 2002		The Delia Collection: Chicken Author: Delia Smith Publisher: BBC Consumer Publishing (Books) Date: October 2003
	Prestige Roast & Rack		Tefal Patisserie Bakeware Yorkshire Pudding Tray

ROAST BEEF

Place meat and onions (cut into quarters) in a roasting tin. Pour some cooking oil over the onions.
Use a skewer to make a hole in the meat and add an oven thermometer (if you have one).
Cover with foil and place in a pre-heated oven at 350F (180C). The low temperature helps the meat to keep its flavour.
The cooking time is about 20 minutes per pound of meat (1 pound is about 450 grams), plus another 20 minutes. For the 3-pound meat shown, the cooking time is 1 hour 20 minutes (= 3 x 20 minutes + 20 minutes).

ROAST POTATOES / VEGETABLES

Peel potatoes, cut, add to a pan with water and part-boil for about 10 minutes. Drain away the water.
Heat a little oil or fat in a roasting tin in an oven. When hot, put the potatoes into the tin. Turn the potatoes until they are covered in oil or fat.
Cook in an oven at a temperature of 400F (200C) for about 20 minutes (until brown at the edges).
Other vegetables to be served with the meal should be cooked at the same time.

Roast potatoes

YORKSHIRE PUDDING

Ingredient	Imperial measure	Metric measure
Plain flour	2 heaped tablespoons	40 g (grams)
Eggs	2 large eggs
Milk	5 fl oz (fluid ounces) = 0.25 pints	150 ml (millilitres)
Water	3 fl oz (fluid ounces) = 0.15 pints	75 ml (millilitres)

Break 2 eggs into the flour

Add mixture of milk and water

Whisk. Leave until 10 minutes
before the meal, and whisk again

Use a spoon to pour mixture
into a pre-heated metal tray

About 10 minutes before serving the meal, add a little oil to the bottom of a pre-heated metal tray (preferable a special Yorkshire pudding tray, but a rectangular tin can also be used). Spoon or pour the mixture you have made into the tray and cook for about 10 minutes until the Yorkshire pudding has risen and become brown at the edges.

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GRAVY

Ingredient	Imperial measure	Metric measure
Plain flour	2 heaped tablespoons	40 g (grams)
Cold water	Enough to dissolve the flour
Gravy browning (optional)	A few drops
Stock cubes	Two

Put 2 tablespoons of flour
into a bowl (remove any lumps)

Add some water to the flour.
You can add gravy browning if you wish

Stir with
a spoon

Place two stock cubes
in a container

Add boiling water to dissolve
the cubes, and stir

Pour into mixture and stir.
Boil in a pan to thicken it

Gravy

SUNDAY LUNCH

Lunch plate

Dining room table

Roast beef, potatoes & gravy

Traditional accompaniments for roast beef are horseradish sauce and/or mustard. For roast lamb, people add redcurrant jelly and/or mint sauce. For pork, people add apple sauce, and for turkey they add cranberry sauce. Most people like to pour gravy over the meal to add extra flavour. A roast meal is traditionally served at home around a dining room table. As well as roast potatoes and Yorkshire pudding, two vegetables are often served with the meal (for example: carrots, peas, green beans or sprouts).

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