A Robert Burns Dinner Celebration

                Robert Burns, also known as Rabbie Burns, was the Bard of Ayshire. He is a national poet and lyricist from Scotland. To this day he is celebrated worldwide. The Burns Supper, traditional celebrated on January 25 (the Bards Birthday) is an institution of Scottish life for immigrants and expats all over the world.  It is a night to celebrate the life and works of the national Bard. Suppers can range from an informal gathering of friends to a huge, formal dinner full of pomp and circumstance.

For an informal at home celebration, add some Scottish background music, and let the fun begin. One song you are mostly to be familiar with is Auld Lang Syne, sung on New Year’s, when it strikes midnight. Here is a Robert Burns inspired dish!

Aberdeen Angus Sirloin with an Herb Crust and Arran Mustard Yorkshire Pudding


  • 2 oz beef drippings
  • 3 lb. sirloin of Aberdeen Beef
  • 3 oz breadcrumbs
  • 2 teaspoons mixed herbs
  • Pinch madras curry

Yorkshire Pudding:

  • 8 oz plain flour
  • Pinch salt
  • 2 large eggs
  • 4 fl oz fresh milk
  • 7 fl oz cold water
  • 2 tablespoon Aran mustard
  • 2 ox beef drippings

Preheat oven to 350 degrees. Trim the excess fat from beef and cut small slits in the skin-this allows the flavors from the herb crust to permeate the meat. Cover the top of the sirloin with the mixture. Then roast in the oven for 70 minutes.

Meanwhile, make the pudding batter. Mix the flour and a pinch of salt into a bowl, then make a well in the center and break in the eggs. Add half the milk and using a wooden spoon, work it into the flour to form a paste, beating the mixture until smooth. Slowly add the rest of the milk and then add the water, beating until the consistency is smooth. Whisk in the mustard.

Increase the oven temperature to 425 degrees. Put the drippings into a large, deep baking dish and place in oven for 3 minutes until the drippings are smoking. Pour in the mustard Yorkshire batter and bake for 30 minutes.

Remove both the meat and the Yorkshire Pudding. While the beef is resting for 25 minutes, make gravy with the beef juices; pour them into a pan and thicken slightly by adding a little corn flour and stirring over low heat for a few minutes. Carve the beef and serve with the gravy and Yorkshire Pudding.

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