1kg Beef Joint (The exact cut of meat is down to personal taste. I've used a silverside here and also enjoy topside. Neither are the more expensive roasting joints (rib, sirloin or rump for example))
1 tablespoon Oil or dripping
Salt and Freshly Ground Pepper
75g Plain Flour
1 Large Egg
1 teaspoon vegetable oil
1 pinch Salt
Pre Heat the oven to 180c (fan oven) or 190c
Pat the beef joint dry with kitchen paper, season with salt and pepper and then use your hands to rub the oil all over
Put the beef onto a roasting rack and tray and pop into the oven for 20 minutes. Once the beef is coloured on the outside, turn the heat down to around 110C
Continue to cook the beef for anything from an hour to one hour 30, till the internal temperature, tested with a meat thermometer is 135c
Once the beef reaches 135c, remove it from the oven and place in a tinfoil 'tent' to allow the meat to continue cooking. Turn the oven up to 230c
Meanwhile, make the yorkshire pudding batter up by sifting the flour with a pinch of salt.
Make a well in the centre of the flour and add the egg. Use a metal fork to gradually pull in all the flour. Add the milk bit by bit till you have a smooth batter. Add cold water till the consistency of the batter is similar to single cream.
If you like add a teaspoon of melted butter to the batter - it does make a richer mixture, though it may not rise so well
When the beef is resting, preheat a pre-greased yorkshire pudding pan (either a muffin tin or a small roasting tray). Once the fat is smoking, add the batter - about a tablespoon per muffin pan, or so that you have a layer about half a cm on the base of the roasting pan
Allow to cook for 20 minutes, till puffed up and golden. Under no circumstance open the oven door till the puddings are cooked.
Slice the beef thinly. Serve with the Yorkshires, roast potatoes, home made gravy and whatever seasonal vegetables you choose