Thanks Chemar, good news, another success.

So, before I toddle off to bed, here's my Yorkshire pud recipe, absolutely scrumptious - the secret is in getting the fat and oil very hot, slightly smoking still, from the oven and pouring in the batter immediately, don't cool it before returning it to the oven quick as you can. And don't open the oven to peek, it may stop the rising.

Happy cookin'! all the best

Yorkshire Pudding

This is for a whole pudding in a big roasting tin, slice it after cooking. It looks better and feels more generous. Meant to accompany a meat roast but you could make individual ones in small tins if you like.
Tip: Drop some tasty whole sausages (pricked) in the uncooked batter in the roasting tin, leaving space between them, to make "Toad in the Hole". Serve with lots of rich meaty brown gravy.

Serves 6-8

Preparation time: 10 minutes, plus resting Cooking time: 20 minutes
Ingredients
250g plain flour
1 level tsp salt
4 eggs, plus 2 egg yolks
300ml milk
2 tbsp olive oil

Instructions
Choose a roasting tin or ovenproof dish around 40 x 25cm.

Put all the ingredients, except the oil, in the bowl of a food processor, and add 300ml water. Remove the plunger from the lid to help aeration. Pulse for about five 10-second bursts until you have a smooth batter the consistency of thick paint. An alternative method is to put the flour and salt in a large basin, beat in the eggs and yolks, then whisk in the combined milk and water by degrees, until you have your smooth batter.

Rest the batter for at least half an hour. At any rate you should not put the pudding in the oven until you have removed the meat roast and set it to rest. You can then turn up the oven, (which may or may not still contain the roasting potatoes) to 210°C/gas 61⁄2.

Use the same roasting tin you used for the meat roast along with any fat and juices left in it, add the 2 tbsp oil and reheat the roasting dish for the pudding, for at least 5 minutes. (If a few drops of the batter don't sizzle when dropped in the tin, leave it in the oven for another 5 minutes). Oil must be very hot indeed, can be slightly smoking even.

Pour the batter into the hot tin, return it to the oven and cook for 15-20 minutes, until well puffed up and golden brown. Now you can think about carving the beef.