An English Sunday roast is served on a dinner plate.

How to Make the Perfect Traditional Sunday Roast for Spring

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Spring is in the outside air, and the aroma of a traditional Sunday roast is wafting inside my kitchen. How inviting and warm is the smell of springtime mixed with good food. Are you hungry yet? If the answer is yes, then I would be ‘chuffed to bits’ if you would join me, and my family, as together we make the perfect traditional English Sunday Roast to celebrate spring.

Our family Sunday roast recipes pair traditional English recipes with our own spring inspired twists. On the menu is Yorkshire pudding, roasted potatoes, and berry cobbler with a homemade vanilla custard topping. 

What do you say we wash our hands, tie our apron strings, and head to the kitchen for a lovely day filled with culinary delights? Please, be our guest. We are so glad you are here.

~What is a Traditional Sunday Roast? ~

A traditional Sunday roast in England is a common affair, but equally, a special treat. A traditional English Sunday roast takes some preparation, but in my opinion, is well worth the effort. 

During my time spent living in England, I was privileged to sample many delicious English roast meals. These meals were prepared by English family members, friends, or by the local pubs. Each roast dinner was unique, but all had the same wonderful English theme laced throughout. If you get the chance to sample an English Sunday roast dinner, it is my recommendation that you do. 

*Also, if interested, see my post on my Christmas English roast dinner here:

~So, what is a traditional Sunday roast anyway? ~

A traditional Sunday roast is a meal shared with loved ones and often contains a meat, roasted potatoes, Yorkshire puddings, cooked veg, cauliflower cheese, gravy, and a classic pudding (or dessert such as a sticky toffee pudding, an Eve’s pudding, or a fruit crumble).

Vegetables, Yorkshire pudding, and roasted potatoes on a plate.

~What Meat is Featured in a Traditional English Sunday Roast? ~

Naturally, I am writing this post based on my own personal experiences. My roast dinners are based on my time spent living in England- as well as from the input of my English husband- who over the years, has shared his memories of the roast dinners his mom lovingly prepared for him growing up. Therefore, my family’s English roast dinners are an amalgamation of experiences, memories, and persoanal tastes.

That being said…let us get to the main event: the meat! Now the meat selection can vary, but often an English Sunday roast features lamb, roast beef, chicken, or some type of pork. Living in America, often we also add a roasted turkey to the mix… if we are making a roast dinner for Thanksgiving (which we often do).  While the meat varies based on season and personal preference, the side dishes often remain similar.

~What vegetables/side dishes are served in a traditional English Sunday roast? ~

The side dishes are my favorite part of a traditional Sunday roast dinner. There are often many sides with one unifying ingredient…the gravy! How delicious to have homemade side dishes slathered in glorious gravy! Mmm, mmm, good!

As mentioned above, an English plate will often feature a selection of roasted potatoes, Yorkshire puddings, cooked veg, and cauliflower cheese. All of which taste lovely drizzled with a sumptuous gravy.

With so many delicious options, where shall we start? Hmm, I know… the iconic Yorkshire puddings!

A close up of Yorkshire pudding and roasted potatoes.
*Yorkshire pudding and roasted potatoes
Roasted potatoes are crispy and just out of a hot oven.
*Crispy, golden roasted potatoes
Cauliflower cheese just out of the oven and ready to be served.
*Cauliflower cheese

~Enter, The Yorkshire Pudding~

~What is a Yorkshire Pudding? ~

It is my understanding that Yorkshire puddings have changed a bit overtime. The name pudding does not refer to a sweet dessert (although Yorkshires can be served in a sweet manner at times- with ingredients such as berries, powdered sugar, cream, or chocolate). 

Traditional Yorkshire puddings are generally a savory food- that today- is often served alongside an English roast dinner (often with gravy drizzled over the top). However, in the past Yorkshire puddings where also referred to as “dripping pudding” as they were cooked under a bit of beef (which would allow the fats and juices of the meat to fall onto the puddings). Therefore, utilizing every last drop of goodness. Waste not- want not!

Today, Yorkshire pudding is still made with beef drippings and fats. However, if you do not have these beef drippings available, from a previously cooked roast, you can also use olive oil or even avocado oil. I often use olive oil, but I do prefer beef drippings as they add a robust flavor to the Yorkshire batter. 

Traditional Yorkshire puddings would have been made as one large pudding and then cut or pulled apart into sharing sections. Growing up, this is how my husband remembered his mom’s Yorkshire pudding- made in one large baking dish- as compared to small separate portions.  I have made single Yorkshire puddings as well as individual-both are delcious!

Yorkshire pudding is puffed and ready to eat.
*The Yorkshire puddings "puff up" as they bake in the oven.

~How to Make Yorkshire Pudding~

Follow along as my photos paint the picture. “The picture of a pudding coming to life…”

The ingredients for Yorkshire pudding on a kitchen countertop.
*Personally, I like to make my Yorkshire in a liquid measuring cup as it allows for easy pouring of the batter.
The Yorkshire batter is being prepared.
*Flour, salt, and milk are added to the eggs.
Yorkshire pudding batter is allowed to sit before baking.
*Don't worry if the Yorkshire batter is a bit lumpy to begin with.
Yorkshire pudding batter is added to the hot oil before going into the oven to bake.
*Batter is then carefully added to the hot oil or beef drippings.
Yorkshire pudding is puffed and ready to eat.
*Ahh, the golden-brown color of a Yorkshire Pudding. So inviting and delicious!

~Yorkshire Pudding Recipe~

Yorkshire pudding is puffed and ready to eat.
Elizabeth

Yummy Yorkshire Pudding

Yorkshire pudding is a delicious English side dish-often served with a traditional roast dinner. Made with just four simple ingredients, this is an easy recipe you are sure to make again and again.
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Prep Time 5 minutes
Cook Time 45 minutes
Servings: 6
Course: Side Dish
Cuisine: English
Ingredients Method Notes

Ingredients
  

  • 4 Large Eggs
  • 1 cup Milk
  • 1 cup AP Flour
  • 3/4 tsp Salt
  • 6 Tbsp Beef fat drippings, olive oil, or avocado oil Beef fat is the most traditional ingredient, but other oils can be used if beef fat drippings are not an option. They will however, impart a slightly lighter flavor.

Method
 

  1. Preheat oven to 375 degrees F.
  2. Measure oil into each cavity of a muffin pan (a popover or Yorkshire tin are great too… if you have those on hand). Making sure the bottom of each muffin cavity has about 1/8 inch of beef fat/oil.
  3. In a large glass measuring cup, whisk eggs together. Then add milk, flour, and salt. Stir well. (Note: at this point the mixture will be lumpy- and the flour may not be fully incorporated.) Don't be tempted to overmix the Yorkshire pudding batter.
  4. I like to allow my batter to sit at room temperature for thirty minutes, but this is not necessary.
  5. Heat the beef fat/oil (in the muffin pan) in the preheated oven for about seven minutes- or until the oil is very hot.
  6. Giving the batter one last gentle fold, carefully pour the batter into the hot muffin pan cavities. *Oil is likely to pop up so be mindful of this fact. The oil should sizzle as you pour the batter into each individual muffin pan cavity. Filling about 1/2 to 3/4 full.
  7. Place in the oven for about 15-18 minutes. The Yorkshires will grow over the tops of the muffin pan as they bake. Do not be tempted to open the oven too many times, as valuable heat will escape quickly, and may cause the Yorkshire puddings to deflate.
  8. Bake until crispy and golden brown. Serve witha drizzle of gravy if desired. These treats are best eaten immediatly.

Notes

*Yorkshire Pudding can also be made in one large baking dish instead of in individual portion sizes. Either method is acceptable.

~Next, How to Make English Roasted Potatoes: ~

To make English potatoes you must start with a quality potato (Russet or Yukon Gold work well). The potatoes are washed, peeled, and soaked in cool water to remove excess starch. Once soaked, they are cut in half, par-boiled, coated in flour and salt, and then placed in hot oil-where they bake for quite a while- until they become golden-brown and crisp.

My top potato tip is to make sure all potatoes are generally the same size- ensuring they all bake at the same rate. Also, make sure the oil is very hot when you place the potato in. The potato should sizzle and pop when you place the potato in the hot oil. Lastly, be patient. These beauties are well worth the wait and are best served immediately with a drizzle of homemade gravy. 

As always, when cooking with hot oil- be careful!

~How the Potatoes are Prepared: ~

The potatoes are washed and peeled ready to be transformed into English roasted potatoes.
*First, the potatoes are washed and peeled.
The peeled potatoes are soaked in cold water to remove any excess starch.
*A quick soak in cold water helps to remove excess starch.
Potatoes are boiling in hot water to help soften.
*Boiling the potatoes, before placing in the oven to bake, allows for a very fluffy and tender center.
The English potatoes are coated in flour.
*Drain the boiling water from the potatoes in a colander and sprinkle the potato tops with flour and salt. Shaking as you sprinkle to evenly distribute the flour coating.
Uncooked roasted potatoes and cauliflower cheese are pre- prepared to make cooking on the day of the English roast dinner easier.
*Note to save time when making multiple side dishes like an English Sunday roast requires, cut vegetables (like cauliflower) the day before and store in a Ziplock bag. My roasted potatoes can also be par-boiled and coated... and then frozen beforehand- to save time on the day of the meal.
The roasted potatoes are coated in flour and ready to be baked at a later time.
*Once coated in flour, the potatoes are ready to either be frozen for future use, or for immediate use- added to the hot oil and baked.

*To see my top time saving meal prep tips- when planning for a big meal- see my Facebook post here:

The potatoes are coated in flour and place in hot oil before placing in the oven to roast.
*Potaotes in the hot oil. "Sizzle, sizzle, pop!"
Golden roasted English potatoes.
*Fresh out of the oven- the potatoes are crispy and golden-brown.

~English Roasted Potato Recipe~

Golden roasted English potatoes.
Elizabeth

English Roasted Potatoes

English roasted potatoes are a real treat. Crispy and golden on the outside- and fluffy and light on the inside. This traditional side dish is often served in a traditional English Sunday roast meal.
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Prep Time 20 minutes
Cook Time 1 hour
Servings: 6
Course: Side Dish
Cuisine: English
Ingredients Method Notes

Ingredients
  

  • 6-7 Yukon Gold or Russet Potatoes (A yellow potato works well)
  • 6 cups Cold Water (Or enough to cover your raw potatoes in the water)
  • 4 Tbsp Olive Oil *Avocado oil works as well with a slightly lighter flavor. You need enough oil to cover the bottom of your baking sheet/casserole dish.
  • 1/2 tsp Salt (Or to suit personal taste)
  • 1-2 Tbsp AP Flour (Enough to coat the par-boiled potatoes)

Method
 

  1. Wash and peel the potatoes. Cut the potatoes in half (trying to keep the sizes of each potato uniform).
  2. Soak the peeled and cut potatoes in cold water for 15 minutes.
  3. Place the potatoes in a saucepan and cover with cold water. Bring to a boil and allow to cook for approximately 7-8 minutes. (The potatoes will be soft but not completely cooked through.)
  4. Preheat the oven to 400 degrees F. Pour olive oil into the bottom of a casserole dish. Place the oil in the preheated oven, to get the oil very hot, before adding the potatoes. (About 5-7 minutes to properly heat oil.)
  5. Drain the par-boiled potatoes in a colander and allow the water to drip off.
  6. Sprinkle the salt and flour over the tops, bottoms, and sides of the potatoes. Shaking them gently in the colander to help distribute the flour evenly.
  7. Carefully remove the dish with hot oil from the oven. Again, being very careful, add the coated potatoes to the hot oil (flat, cut side of the potato down first).
  8. Allow the potatoes to roast on one side for 30 minutes- and then carefully remove from the oven and turn. Cook a further 30 minutes- until the outsides of the potatoes are golden and crispy- and the insides are fluffy and soft. (*Note: Cooking time and temperature can vary slightly per oven, so adjust accordingly. If the potatoes are browning too quickly try 375 degrees F on the second roasting session.)
  9. Best served immediately. Drizzle gravy over if desired.

Notes

*Roasted potatoes (fondly called “roasties”) are traditionally served alongside an English Sunday Roast.
*The potatoes are best eaten immediately but leftovers can be stored in the refrigerator in an airtight container.
*Roasted Potatoes can also be boiled and coated with flour and frozen beforehand… if time is an issue. Then they will be roasted from frozen (the same way as the original recipe.)

~Saving the Best for Last- the English Pudding~

In England the term “pudding” often means dessert. Being a dessert lover myself, I quickly learned this term. For my family’s spring Sunday roast dinner, I decided to make a berry cobbler. 

Fruit cobblers range from apples and blackberry to rhubarb and apple. My cobbler recipe uses frozen mixed berries; therefore, you can even make this cobbler in the winter- when fruits are often out of season. Cobblers can be slightly tart or sweeter depending on preference. 

My top tip is to always taste your fruit first to determine tartness level- and then sweeten accordingly.

~How to Make a Berry Cobbler~

The ingredients for the berry cobbler.
Making homemade buttermilk with milk and lemon juice.
*Lemon juice and milk are mixed to make buttermilk. I prefer to make my own buttermilk, but you can certainly use store bought buttermilk to save time.
The ingredients for homemade golden syrup.
*Getting ready to make my homeade golden syrup.
Fresh lemon is used to make homemade golden syrup as well as added to the mixed berries of the berry cobbler.
*Simple, fresh ingredients.
Golden syrup and golden flowers on a countertop.
*My homemade golden syrup gives this recipe depth and warmth.

*To see my recipe for golden syrup you can click the link here:

The frozen berries have a bit of lemon juice and sugar added to keep them bright and sweet.
*Frozen berries are tossed in granulated sugar.
A drizzle of homemade golden syrup helps to sweeten the berries.
*A sprinkle of sugar and a drizzle of golden syrup do the berries a world of good.
Scoops of the cobbler batter area added to the top of the berries before baking in the oven.
*Cobbler topping is scooped onto the top of the fruit.
The cake like cobbler topping is added to the top of the berries.
*This recipe has rustic charm so there is no need for the cobbler topping to be perfect. It will flatten out as it bakes in the oven.
The golden-brown top of a freshly baked berry cobbler.
*Cobbler topping is cake-like in nature and becomes a deep golden-brown when baked.
Berry Cobbler on an antique plate.
*Vanilla custard is lovely drizzled over the top of the berry cobbler. In leu of the custard, you can use vanilla ice cream.

~English Berry Cobbler Recipe~

Mixed berry cobbler with homemade vanilla custard is served on a spring table.
Elizabeth

English Berry Cobbler

This delightful berry cobbler is filled with sweet fruit and topped with a deliciously warm golden cake- like topping. Serve with warm vanilla custard… and you have a delicious English dessert.
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Prep Time 15 minutes
Cook Time 45 minutes
Servings: 8
Course: Dessert
Cuisine: English
Ingredients Method Notes

Ingredients
  

  • 3/4 Cup AP Flour
  • 1 tsp Baking Soda
  • 1/2 tsp Cream of Tartar
  • 4 Tbsp Salted Butter (very soft)
  • 1/4 cup Light Brown Sugar (packed)
  • 1/4 cup (divided into two -1/8 cups) Granulated Sugar
  • 1 large Egg (Lightly beaten)
  • 1/4 cup Buttermilk (I like to make my own by simply using 1/4 cup of milk and a couple squeezes of half of a fresh lemon. Allow the milk to curdle for a few minutes and it has become buttermilk.)
  • 16 oz Frozen Mixed Berries
  • 1 Tbsp (or good squeeze) Lemon Juice Fresh is best!
  • 2 Tbsp Golden Syrup (divided) You can use store bought or make your own (See my Golden Syrup Recipe). This ingredient is not strictly necessary, but I find it adds a warm sweet flavor to the crumble topping and the berries).

Method
 

  1. In a medium sized mixing bowl, add the dry ingredients: flour, baking soda, and cream of tartar. Stir and set aside.
  2. Cream the softened butter, brown sugar and 1/8 cup of the granulated sugar. (The other 1/8 is sprinkled over the frozen berries later).
  3. Add golden syrup to the creamed mixture.
  4. Whisk the egg, and add to the creamed mixture.
  5. Add buttermilk to the creamed mixture and stir.
  6. Slowly fold the dry mixture into the wet creamed mixture- until just combined. Set aside.
  7. Preheat the oven to 350 degrees F.
  8. While the oven is heating, pour the frozen berries into a pie or casserole dish. Add a squeeze of the lemon juice to the berries. (This is optional but adds a bright tartness to the berry mix.) Next, add the last 1/8 cup of granulated sugar to the berries and gently stir to incorporate. (Note: taste the berries to determine if you would like to add a bit more sugar to suit your individual tastes).
  9. Drizzle 1 Tablespoon of golden syrup over the sugared berries- to add a warm sweetness.
  10. Evenly spoon the prepared batter over the top of the berries. (Note: I used a cookie dough scoop and just plopped the batter around the top evenly).
  11. Bake the crumble for approximately 45 minutes until the berries are bubbly and soft. The crumble top will be a golden-brown color and will spring back when lightly pressed. (Note: If the crumble topping begins to brown too quickly, you can add foil to the top to prevent further browning.)
  12. Allow the cobbler to cool for a few minutes before serving. Add vanilla custard (see my recipe) or vanilla ice cream if desired.

Notes

*This berry cobbler recipe is lovely served with ice cream, whipping cream, or with my homemade vanilla Custard (see that recipe on my blog post).

~How to Make My Homemade Vanilla Custard: ~

A boy's grubby fingers, lovingly bring a pink flower to his mom.
*Grubby, little boy fingers handing his mom a spring flower to compliment my photographs. "Be still, my heart!"
My vanilla custard recipe is handwritten on a recipe card.
*The handwritten version of my recipe. Call me a romantic, but I do love using a handwritten recipe to bake with.
Milk is being poured into a saucepan as the vanilla custard is being prepared.
*Slowly warming the milk and heavy whipping cream.
Homemade Vanilla custard with plastic wrap over the top as it cools.
*Top Tip: if making the vanilla custard beforehand, place a piece of plastic wrap over the custard as it cools. This will help keep a film from forming and keep the custard fresh.
Berry cobbler with homemade English custard- the perfect dessert for a Sunday roast dinner.
*And there you have it- a lovely English berry cobbler- ready to be devoured.

~Vanilla Custard Recipe~

Milk is being poured into a saucepan as the vanilla custard is being prepared.
Elizabeth

Warm Vanilla Custard

My English inspired vanilla custard is the perfect accompinament to many desserts. This recipe is simple to make and adds another layer to many desserts. Vanilla custard is also lovely served on its own.
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Prep Time 5 minutes
Cook Time 7 minutes
Servings: 6
Course: Dessert
Cuisine: English
Ingredients Method Notes

Ingredients
  

  • 1 cup Heavy Whipping Cream
  • 1 cup 2 percent Milk
  • 1/3 cup Granulated Sugar
  • 4 Large Egg yolks
  • 2 tsp Vanilla
  • 2 1/2 tsp Cornstarch

Method
 

  1. In a medium bowl, whisk the egg yolks, sugar, and cornstarch together until fully combined.
  2. Using a medium heavy-bottomed saucepan, add milk, heavy whipping cream, and vanilla. Stir over medium-low heat (until small bubbles begin to form).
  3. *Set aside 1/3 cup of the hot milk mixture to temper the eggs. (Basically, add this 1/3 cup hot milk mix to the eggs while stirring quickly. Then add all the egg mixture into the saucepan with the milk and cream.) Stir as you pour eggs into the milk.
  4. Cook on low heat until the custard begins to thicken (stirring constantly). Custard is ready just before it comes to a low boil.
  5. The custard will continue to thicken as it cools.
  6. Cool for a bit and then drizzle over your desired dessert. This recipe is also declious eaten on its own- warm or cold.

Notes

*Store leftovers in the refrigerator in an airtight container.
*Be patient with this recipe, do not turn up the heat- or the custard is likely to burn on the bottom.
*If you find the eggs cook a little in the custard- you can also use a metal sieve to separate the small egg bits from the custard.

*Note: for other recipes that pair nicely with vanilla custard- see my Banbury cake recipe and my mince pie recipe.

~How to Decorate the Table (Using Thrifted Treasures)~

After all the cooking and baking, the end is finally in sight. It is almost time to pull out your dining chair and have a seat to the most delicious roast meal- but wait- just one more thing…the tablespace.

Whether you are a family of six (like mine) or a family of one or two, setting a simple table is always a special way to celebrate living. Equally, using thrifted items- year after year- can create the most lovely, inexpensive table settings. 

Don’t believe me? Look below: these sweet napkin rings were found in a local thrift store. I simply paired them with some lovely lace napkins that a kind neighbor gave me. Delicate touches add elegance and charm- and remember, those touches do not have to cost a lot of money.

*See my post here for more Spring inspired decorating ideas using thrifted goods.

Napkin rings purchased from a thrift store help to elevate cloth napkins.
Vintage napkin rings in a row.
Thrifted napkin rings add a charm to the Sunday roast dinner table.

Wanting to add a little more enchantment to our Sunday roast dinner, I decided to use a thrifted water pitcher to act as a vase for the table center. With the addition of some fresh baby’s breath flowers, and a thrifted lace table runner- my look was almost complete. All my table needed now was some thrifted glass candlestick holders and my handmade spring bunting flags. 

Recognize these bunting from my previous post? See more on how they were made in my Easter post here:

Yellow baby's breath, a soft candle, and bunting flags help to elevate the tablescape.
*A little layering of fabrics goes a long way- creating a considered look.
Yellow baby's breath flowers look lovely in the thrifted pitcher form England.
*This adorable blue water pitcher was purchased in a thrift store in England. Using pitchers as vases is a fun, table decorating tip.

~Finally, our traditional Sunday roast dinner is served! ~

Vegetables, Yorkshire pudding, and roasted potatoes on a plate.
*There you have it, a delicious English Sunday Roast dinner... as my family prepares it.
Mixed berry cobbler with homemade vanilla custard is served on a spring table.
*Finished off with a warm dessert to end the perfect meal.

~Final Thoughts Until Next Time~

As I conclude another fun post, I would like to thank you all for taking the time to read and learn along with me. I hope you all discover how to make the perfect traditional Sunday roast for spring… by getting into the kitchen for yourself.  For Yorkshire puddings, roasted potatoes, berry cobbler and vanilla custard, are sure to fill your belly with nourishment -and your heart with warmth and love.

I truly believe the kitchen is full of learning opportunities- and a great place to broaden your horizons, while making wonderful memories with your family.

Tune in next week for more English inspired recipes, inspirations, and ideas. And until then, check out my Facebook and Pinterest pages. Plus, don’t forget to subscribe to my blog so you do not miss a post. For even more English inspired recipes, check out my recipe guide here.

If you enjoyed this post, please feel free to share with others who may enjoy reading along as well.

Until next time…

~Elizabeth~

*How glorious are the sun's morning rays- singing praise to their Creator!

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