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

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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.

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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.

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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!