The meal, which originated in England, consists of roasted meat, roasted potatoes, Yorkshire pudding ... beef, and may include carrots, turnips, and barley. A lot of places also add in some ...

Think beef and Guinness stew, Dublin coddle, roast Guinea fowl and, always, soda bread and a proper pudding to finish. Put yourself in the hands of the restaurant, clear your afternoon schedule ...

Sundays are for roasts, with a mighty beef offering ... trad desserts such as flourless chocolate cake or buttermilk pudding with Yorkshire rhubarb. Sunday lunches are a regular sell-out and ...

Renowned for its crispy edges and soft, doughy centre, Yorkshire pudding is typically made from a batter of eggs, flour, and milk or water, and is often served with roast beef and gravy.

A common practice when making Yorkshire puddings is to add beef dripping to the bottom of the tray. Two essential secrets ensure they rise well - allowing the batter to rest before use ...

Why should you add oil to Yorkshire puddings When it comes to making Yorkshire puddings, a lot of people add beef dripping at the bottom of the tray. There are two secrets to getting them to rise ...