Roast Beef And Yorkshire Puddingengland - cooking recipe

Ingredients

4 Tbsp. Butter, melted
Boneless beef roast, allow 4-6 oz. per person
1/2 c. Water
1/2 c. Milk
1 Egg
1/4 tsp. Salt
3/4 c. All purpose flour, DO NOT use self rising flour.

Preparation

Heat oven to 350\u00b0f. 180\u00b0c. gas mark 4. In a 13 x 9-inch baking pan, brush the beef with the melted butter, pour any remaining butter into the pan.
Place in the center of the oven and roast for 20 minutes per pound + 20 minutes extra.
Baste occassionally.
In the meantime, using a whisk, mix together the water, milk and egg then add the flour and salt, whisk well until smooth.
Set aside until beef is cooked.
Remove beef from oven and use drippings to grease 12 muffin tins, turn heat up to 425\u00b0f. 215\u00b0c. gas mark 7 and place muffin tins on center rack.
When muffin tins are smoking, quickly divide the batter between them.
Bake for approximately 30-40 minutes or until the yorkshire puddings are well risen and golden brown.
Makes 1 dozen puddings.
Serve with brown gravy, potatoes (roasted in the pan with the beef for the last hour of cooking) and fresh veggies.