Yorkshire puddings with rib of beef and seasonal cabbage Archive

Ingredients

• 225g/8oz plain flour
• salt and freshly ground black pepper
• 8 free-range eggs
• 600ml/20fl oz whole milk
• 50g/1¾oz beef dripping or lard
• 4kg 28-day-old forerib of beef, on the bone
• 50ml/2fl oz olive oil
• 50g/1¾oz unsalted butter
• 1 savoy cabbage, core removed, finely sliced
• 2 tbsp caraway seeds
• beef jus or gravy, to serve