Do you think the pud is best part of the roast?
In the old days Yorkshire pudding was baked under a hunk of meat roasting on the spit, and was (unsurprisingly) known as Dripping Pudding. It was frequently served before the beef, mainly as a means to temper the disappointment at the modest servings of meat most people could afford. These days you load it on your plate alongside the roast beef and potatoes, veggies, gravy, and horseradish sauce, and then savor its delicate crispness while simultaneously marveling at what hot fat can do to a basic batter of eggs, flour, and milk.
The Sunday ritual of a side of roast beef with all the trimmings continues to be a symbol of British life and the nation’s red-blooded nature, as a famous song of the 18th century suggests. And it’s not a coincidence that one of London’s most famous tourist attractions are known as Beefeaters.
Most families would tell you Roast Beef and Yorkshire pud is best enjoyed as a home-cooked meal. But if you must go out, London’s oldest restaurant (established in 1798) may just be the most appropriate place to sample the country’s oldest dish.
Would roast beef and Yorkshire pudding be part of your Timeless 50? Visit http://www.timeless50.com and let us know.