Ingredients
joint of beef, roasted to taste
6 cup muffin tray
beef fat
6 eggs
1 egg white
450g/½lb self-raising flour
290ml/½ pint of milk

Method
1. Preheat beef fat in the muffin trays, at 220C/425F/Gas7 until piping hot.
2. In a bowl whisk together the flour, egg yolks and milk
3. When mixed, add the egg white (adding the egg white when mixed will guarantee that your Yorkshire puddings will always be extra light and fluffy)
4. Cook in oven at 200C/400F/Gas6 for about 10 minutes, or until the Yorkshire puddings are risen and golden brown.
5. Thinly slice the beef (cooked to taste) and fold into the centre of the Yorkshire puddings.
6. Add a dollop of fresh, creamed horseradish. Finish off with drizzle of red wine jus and a sprig of continental fresh parsley.


NB - the red wine jus is simply made by mixing a little red wine with the seasoned juices from the beef.