4 1/2 lb. beef on the bone
Lard or butter
Pepper

YORKSHIRE PUDDING:

4 oz. plain flour
Pinch of salt
4 fl. oz. milk, at room temp.
4 fl. oz. water, at room temp.
1 lg. egg, at room temp.
1 tbsp. melted fat, taken from the beef pan

GRAVY:

2 tsp. flour
1/2 pt. beef stock
Salt and pepper

To make the Yorkshire pudding, sift the flour and salt into a bowl. Mix the milk, water and egg together and gradually whisk them into the flour. Continue mixing until the batter is smooth and free of lumps. Leave to stand for 30-40 minutes.

Place the joint on a rack in a roasting tin, smear with butter and season with pepper. Cook the beef at 425 degrees F. for 20 minutes. Reduce the temperature to 375 degrees F. and continue to roast for 125 minutes per 1 pound for rare meat, 20 minutes per 1 pound for medium and 25 minutes per 1 pound for well done. When the meat is cooked, transfer it to a warmed serving plate and leave it to rest for 20 minutes before carving.

While the meat is resting, put the fat from the beef into a 9 inch square and 1 1/2 - 2 inch deep baking tin. Place the tin in the oven to melt the fat (it must be very hot before the batter is poured into it), then whisk the batter and immediately pour it into the hot tin. Bake in the enter of the oven, or on the top shelf, at 425 degrees F. mark 7, for 35 minutes. Do not open the oven door during the first 20 minutes of the cooking time. Serve cut into portions with the roast beef.

For individual puddings, pour the batter into 10-12 cupcake tins and bake as above for 15-20 minutes.

To make the gravy, the meat juices alone may be used. For a thicker gravy, skim some of the fat from the surface and place the tin over moderate heat. Sprinkle 2 teaspoons of flour into the tin and stir it into the pan juices, scraping up the brown sediment. Cook over high heat, stirring constantly, until the flour has browned slightly. (When the meat is carved, any juices from the meat can be added to the gravy.) Add up to 1/2 pint of beef stock to the tin and stir well. Bring it to the boil, simmer for 2-3 minutes and season to taste. Pour into a gravy boat and keep hot.

Note: A meat thermometer is an invaluable piece of equipment, as it eliminates the guesswork. Inserted into the thickest part of the meat the pointer on the dial will reach 140 degrees F. for rare, 160 degrees F. for medium and 170 degrees F. for well done.