The Best Yorkshire Pudding EVER

On Friday I made a traditional English Roast Beef Dinner, We were getting low on food and I new I had a small beef joint in the freezer so I thought I would cook it up, the only vegetables I had left were carrots and potatoes, so thats what the dinner consided of, normally I would choose three vegetables excluding potatoes.

I made some very crispy, fluffy roast potatoes, I think they could have done with being in the oven just a little bit longer to brown off, but they were still very tasty. My two best parts of the meal were the Yorkshire pudding and the gravy made from the beef juices, it was so flavorful.

The Yorkshire pudding is the best one I have ever made, it was so fluffy and full of air, I now know the trick to these is making sure the oil/fat that is in the pan is very hot so the batter cooks as soon as it hits it.

I used Delia Smiths recipe that I have in my 'Complete Cookery Course' cook book

• 3oz plain flour (75g)
• 1 egg
• 3fl oz milk (75ml)
• 2 fl oz water (55ml)
• 2 tablespoons beef dripping

Put the beef dripping into the dish and place in the oven at gas mark 7 /425 F/ 220 C
Sift the flour into a bowl, make a well in the center and break the egg into it, slowly beat the egg and gradually incorporate the flour, water and milk
Once the beef dripping is very hot (after about 15 minutes) pour the batter into the dish when the batter hits the dish it will look a bit like a pancake and start cooking immediately
The Yorkshire Pudding will take about 25-30 minutes, once its risen and is a nice golden brown it is ready to serve along side your roast beef.