Traditional Sunday Roast!!!

Roast beef and Yorkshire Pudding, is a traditional English Sunday dinner - Roast beef I pretty much have down to an art form, unfortunately the Yorkshire pudding is still a working progress, top tips are to make sure the fat is VERY hot and enough but not too much batter, more than that I can't comment on as I'm still being foiled by the little suckers. I haven't failed though as they are and always have been edible, they're just far from perfect... Unless you count Aunt Bessies out of the freezer department? Nah I didn't think so!!! ;o)

Roast Beef And Yorkshire Pudding

Beef joint
salt and black pepper
Yorkshire Pudding
1 cup all-purpose flour
pinch salt
2 beaten eggs
250 ml milk, plus additional if needed
Vegetable shortening

1. Season beef with salt and pepper. For rare: 350°F 15 minutes per pound, Medium: 20 minutes per pound and well done: 25 minutes per pound.

2. Sift the flour and salt into a bowl make a well and add the eggs and a little milk, whisk the milk and the egg.

3. whisk in 125 ml of the milk drawing in the flour to make a smooth batter. Stir in another 125 ml of milk and leave to stand for at least 30 minutes.

4. Put some shortening in each cup of a 12 hole muffing pan and heat in a 425°F oven until very hot, whisk the batter and pour into the muffin pan bake for 15 minutes or until well risen golden and crisp.