Yorkshire pudding

45 minutes, concurrently with the roast beef

2 eggs
300 ml semi-skimmed milk
175 g plain flour
½ tsp salt
2 tbsps dripping from the roasting pan

Beat the egg with the milk. Gradually beat in the flour and the salt until you have smooth batter, and then let it stand for 20 minutes or so. Place the dripping in a roasting tin, or Yorkshire pudding tin, and place it in the top of the oven to heat up, or on top of the stove if the tin is sturdy enough, almost to smoking point.

Pour the batter into the hot roasting tin, and bake for about 25 minutes in a pre-heated oven at 200°C, gas mark 6, until the pudding is well-risen and golden. Cut it into squares and serve, either before the meat course, with gravy, or alongside the meat. You can, of course, make the Yorkshire pudding in individual tins, in which case bake for 12 to 15 minutes.