1/2 c. all-purpose flour
1/4 tsp. salt
1 egg
1 tsp. baking powder
Pinch of pepper
1 c. milk
2 tbsp. lard or vegetable shortening or beef
1/4 c. cold water

1. In a bowl, sift flour and baking powder.

2. Mix in salt and pepper.

3. Make a hollow in the center of flour mixture and crack egg into it. Stir well.

4. Add milk gradually and beat until smooth, using an electric mixer if available.

5. Refrigerate batter at least 1/2 hour.

6. One half hour before the meal is to be served, heat the oven to 425 degrees. Move meat to a low shelf in the oven where the temperature will stay slightly cooler.

7. Put lard in an 8 x 12 inch baking pan and melt the lard on top shelf of oven. Or have an experienced cook help you draw 2 tablespoons of fat from the roasting pan and place it in the 8 x 12 inch pan.

8. Pour 1/4 cup cold water onto chilled pudding batter and stir well. Then pour mixture into melted lard in the baking pan. Return pan to the top shelf of the oven for 20 minutes.

9. Cut Yorkshire pudding into squares and arrange them around roast sirloin with roast potatoes. Serve with horseradish sauce, if desired. Serves 4.