The Sunday Roast is one of the best British traditions. What’s not to love? Your favourite meat– at our house, it’s done on a rota basis– roasted, surrounded by multiple dishes of vegetables, eaten at a leisurely pace on a late Sunday afternoon. Yum.
If you’re going to make roast beef for your Sunday lunch, a Yorkshire Pudding is the linchpin.
As we came late to the British Sunday Roast tradition (since we didn’t move to this great country until we were 30) we do not have a family version of Yorkshire puddings that has been handed down generation to generation. Maybe that’s not how it actually plays out in most families, but that’s how I imagine it. Consequently, I have tried many, many versions of Yorkshire pudding. Nigella. Jamie. Nigel Slater. Delia. Mary Berry. Other assorted cookbooks. I’ve lost count the number of times I’ve made Yorkshire Pudding.
All were fine, I guess, but none of them made me think. “That’s it! The perfect Yorkshire Pudding! I must always make this with my roast beef.” Until now.
I have made these twice now and I have to say they are delicious. We all loved them. The cookbook also helpfully includes two top tips for great Yorkshire puddings. Tip No. 1: Let the batter sit out for at least an hour, but overnight is even better. Tip No. 2 (which I already knew): The only way to get a good rise is to get the tin and the oil really, really hot before you add the batter.
I don’t know if this recipe is dramatically different to any of the others I’ve tried, or the many millions of recipes that are out there, but this is the first time I felt compelled to make it again just two Sundays later. That’s how much we loved them.
Yorkshire Pudding = FTW