Yorkshire Pudding

Beat together egg, milk and salt, whisk in flour a little at a time until batter is smooth, with little bubbles round the edges. Allow to stand in a cool place for half to one hour if possible, as this will allow the batter to thicken.

When beef is done, remove it from oven and stand it in a warm place. Heat oven to 210 C (425 F). Liberally grease or oil a 20 x 20 cm [8"] or a bit bigger baking tin or a 12-cup deep patty tin, and heat in oven for about 5 minutes until smoking hot.

Beat batter again, adding a tablespoon of cold water if it seems too thick, and pour into the hot tin. Replace tin in hot oven for 15 to 20 minutes. When done, it should be brown and crisp around the edges, golden and soft in the center.

Your Yorkshire Pudding is ready. Happy cooking!