I have been looking for a great Yorkshire Pudding recipe since watching an episode of Ramsey's Kitchen Nightmares which lead to the Campaign for Real Gravy at the The Fenwick Arms.

Here is Gordon Ramsey's recipe for Roast Beef and Yorkshire Pudding.

Below is a simpler Yorkshire Pudding recipe.

Ingredients

• 1 1/2 cups of all-purpose flour
• 3/4 teaspoon of salt
• 3 eggs, room temperature
• 3/4 cup of water
• 1/2 cup of beef drippings
• 3/4 cup milk, room temperature

Directions

1. Mix flour and salt together until blended. Make a well in the flour, add the milk, and whisk until consistent. Beat the eggs into the batter. Add water and beat again until the mixture is light and frothy. Set aside for an hour (or, if it's the day before, cover in the fridge overnight).
2. If the batter has been refrigerated, allow it to come up to room temperature before using. When the roast beef is ready to come out of the oven, ready the mixture.
3. Preheat oven to 400 degrees F (205 degrees C).
4. Pour off drippings from roast beef and measure out desired amount (about 1/2 cup should do). Pour drippings into a 9x12 inch baking dish and place into the oven until the drippings sizzle. Pour the batter over the drippings and bake for 30 minutes (or until the sides have risen and are golden brown). Cut into eight portions and serve immediately.

Makes 4 side servings or 2 main servings

• 4 large russet potatoes
• oil for deep frying
• salt
• 2 cups beef stock
• 1/4 cup butter
• 1/4 cup flour
• 1 1/2 cups cheese curds

1. Peel and slice the potatoes into thick fries (at least 1 cm thick).
2. Soak the potatoes in ice water for about 30 minutes. Remove and drain well.
3. Heat oil for frying to about 325F and deep fry potatoes for about 8 minutes.
4. Remove from oil and set on paper towel. Turn the oil up to 375F.
5. In a saucepan melt the butter and stir in the flour. Add the beef broth and stir over medium-high heat until thickened. Reduce heat and keep hot. (I use a tiny bit of gravy browning to get that nice dark colour).
6. Return the french fries to the oil and continue frying until golden and crispy. This should take about 5 more minutes. Remove fries to drain on paper towel and salt to taste.
7. Assemble the poutine quick while everything is still HOT. (Poutine is best made in a bowl or other container which will contain the heat and help melt the curds. Also, the curds should be at room temperature before assembling the Poutine). Start with a layer of fries. Put some cheese curds in the middle. Add more fries and top with more cheese curds.
8. Ladle gravy over the fries and cheese curds.