I'd never made yorkshire puddings before so it was a bit nerve-wracking. Like with meringues, the formula is really simple but also has enough science in it to render it nigh on impossible to get right.
Mine were okay, not great, but they held their shape and tasted good. The only thing I didn't like was that their bases weren't crisp enough.
I roasted a shoulder of beef - also very simple, just salt and pepper, stuffed in a few garlic cloves and popped it in the oven. It came out nicely.
The gravy was also homemade using the fat and juices from the meat. That was probably my favourite part of the whole meal.
