Ask the butcher for beef fat. A pound will render into well over a cup of drippings. Should be free

My Mom and I always ask the butcher for extra beef fat. We lay it on top of the roast so that it melts as it cooks. This gives plenty of fat for the YP. As for the gravy, about a week before the big day I make beef broth/stock. I roast bones then add veggies and boil it all until I have a lovely broth, then I reduce by at least 1/3. I freeze this and defrost it to use with the roast. About an hour before the roast is to come out I access my broth/fat supply in the pan. If I need more I pour some of the home made broth in with my roast drippings. It combines and makes lovey gravy. I ladle as much fat off as I can to use for the YP. If I’m still low I clarify a bit of butter to combine with the fat. I know it sounds like a lot of work….. but just look at Kevin’s pictures, aren’t those babies worth it???

My grandparents and my father were from Yorkshire! (We often sang “O’er Ilkley Moor ba’t Hat”). My memories of Yorkshire pudding are similar. Grandad would give a hearty toast to all assembled, once all were seated. Then he would dive into Grandma’s bowl of Yorkshire pudding and encourage us to follow suit. It was our traditional first course.