Submitted by guest blogger DAPHNE ROSS
Growing up in a large family, the one night of the week we all ate together was on Sunday. No matter where anyone was in the neighbourhood, we all made it home in time for a family dinner that was prepared by my mother.
Our tradition was to always have a roast dinner of some sort: chicken, turkey, beef or pork. Since my parents used to order a ½ cow every 6 months, we unfortunately were served cow’s heart once, and cow’s tongue on another occasion. In those days if you didn’t eat your dinner, you stayed at the table for a few hours (and the St Bernard dog was removed from the dining room so that he couldn’t help you) and you were not given anything else if you didn’t like it. You definitely did not get any dessert if you didn’t eat your dinner! Honestly, they are great memories (we used a full bottle of ketchup trying to get the cow’s tongue down our throats)!
My father would carve the roast and my mother sat beside him adding the vegetables and potatoes, serving the nine of us (seven kids, plus my parents) from youngest to oldest. By the time my father was ready to eat, the younger children were already finished and asking for seconds, which we had to patiently wait for until my father had a chance to eat his dinner.
One of my favourite Sunday dinners was roast beef with yorkshire pudding. I have passed on this favourite meal to my husband and daughters, but we also have yorkshire puddings with pork roasts now, and save any leftovers in the freezer for steak night.
I have always used the Fanny Farmer recipe, but instead of cooking in a 9 x 9 pan, I cook them in muffin tins for individual servings. I have to keep my eye on my youngest though, who will always try to steal a few before dinner is even on the table.
Here is my family recipe that I hope you try, to start creating your own family memories. Try making them with your roast during the upcoming holidays:
- 2 eggs
- 1 cup milk
- 1 cup flour
- ¾ tsp salt
- 4 tbsp roast beef pan drippings (since most roasts are lean now, I keep a jar of used oil from cooking perogies to use when there aren’t enough drippings, as this has more flavour than plain vegetable oil)
- Preheat oven to 450oF (230oC) and spray your 9×9 pan or 12 muffin tins with cooking spray
- Pour the roast drippings/oil into your container(s)
- Prepare the batter by combining the eggs, milk, flour and salt. Beat until well blended.
- Put the pan into the oven (with only the pan drippings/oil) for up to 1 minute [do not forget about it, or you could start a grease fire!]
- Pour batter into prepared pan and bake 20 – 25 minutes
- Remove immediately from muffin tins when you pull them from the oven (I usually turn the pan upside down over my serving bowl, and use a plastic knife to set any stuck ones free). They continue to cook and stick to the pan if you do not remove them immediately.
- Serve hot with your roast and accompanying gravy.