Traditional Roast Beef With Yorkshire Pudding

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   For the Gravy:- 1 Tbsp flour 2 Tbsp red wine 1 1/4 cups beef stock, or the water from cooked vegetables.

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   Ground black pepper YORKSHIRE PUDDINGS 2 cups flour 1 tsp salt 4 eggs 1 1/2 cups milk 1 Tbsp cold water small pieces of dripping Rub the outside of the beef with garlic and black pepper.

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   Sprinkle with flour and place into a preheated roasting dish with melted dripping.

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   Roast at 180C for 25 minutes per 500g of meat for medium rare beef.

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   Cover loosely with foil.

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   Leave to stand for 15 minutes before carving.

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   Gravy:- Place roasting dish over a low heat, add the flour and stir well until you have a light brown mix.

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   Gradually add the wine and stock until the gravy thickens.

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   Check for seasonings.

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    Serve over the roast beef and Yorkshire pudding.

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    Yorkshire Pudding:- Place pieces or dripping into Yorkshire pudding dishes or deep muffin tins.

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    Place these into a 220C oven until they start to smoke. Place all other ingredients in a blender and blend until smooth.

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    Pour batter into the tins, fill 3/4 full.

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    Return to the oven, immediately and bake for 20 - 30 minutes until risen and golden brown.

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    Serve your roast with a selection of steamed, simmered and roasted vegetables.

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    Cheers, Doreen Doreen Randal, Wanganui.

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    New Zealand.

* Per serving · 4 servings · Values may vary.