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How to Make Roast Beef with Plum Pudding — The Victorian Way

Buy your copy of our 'Victorian Way' cookery book: http://bit.ly/2RPyrvQ Visit Audley End House and Gardens for yourself: https://bit.ly/31K6exp One of the most patriotic dishes on the Victorian menu, roast beef served with plum pudding was an English staple. It was served at all major celebratory events: births, weddings and — yes — coronations. Join Mrs Crocombe as she prepares this most iconic of centrepieces, with a little help from Mary-Ann. English Heritage is a charity that cares for over 400 historic buildings, monuments and sites. Find out how you can support our work here: http://bit.ly/38Cv9lA INGREDIENTS • A sirloin of beef • A plum pudding (essentially 'Christmas Pudding' — see video: https://bit.ly/3HwPsDY) • Flour and salt for dredging METHOD 1. Tie up your beef joint tightly with string, so that it doesn't come apart while turning on the spit! 2. Secure the beef joint onto the spit, with the help of a kitchen maid if needed. 3. Dredge the beef generously in flour and salt to help it brown and form a good coating as it roasts. 4. Make the plum pudding and tie up in a muslin clothing with string, before boiling for around two hours. 5. Serve the beef and pudding together with a good gravy made from any juices. SUBSCRIBE TO OUR CHANNEL: https://goo.gl/c5lVBJ FIND A PLACE TO VISIT: https://goo.gl/86w2F6 FOLLOW US ON TIKTOK: https://bit.ly/3LPAF96 LIKE US ON FACEBOOK: https://bit.ly/3MevLDN FOLLOW US ON TWITTER: https://bit.ly/3pvFv3y FOLLOW US ON INSTAGRAM: https://bit.ly/3Balkei CHAPTERS 00:00 Introduction 00:44 For this recipe, you will need... 01:07 Preparing the beef 03:45 Onto the spit 04:17 Dredging 05:09 Making the pudding 07:09 Time to serve!