This classic recipe comes from Allyson's Mother.

Ingredients

• 1 1/4 cup flour
• 1/4 tsp salt
• 2 eggs
• 1 1/4 cups milk
• 1 tablespoon horseradish mustard or creamed horseradish (optional)

Method

1. Sift the flour and salt into a bowl and make a well in the centre.
2. Mix the eggs, milk together and gradually pour into the well in the flour and stir with a wooden spoon to make a smooth batter. Set aside to stand.
3. Pour 3-5 tablespoons fat from a roast of beef into a 20cm baking tin and place into a 210°C oven to heat. Once the fat is fuming hot – about 10 minutes, pour in the batter and return quickly to the oven.
4. Cook for 25-35 minutes or until well risen and bubbly and golden. Serve in wedges.
5. Alternatively, remove the cooked beef from a roasting dish and set aside to rest and cook the Yorkshire Pud in the roasting dish in very hot oil.