Recipe(tried): Yorkshire Pudding

I use the recipe from The New York Times Cookbook by Craig Claiborne.

Yorkshire Pudding
4 servings

2 eggs
1 cup milk
1 cup sifted flour
1/2 tsp. salt
Beef drippings

1. Preheat oven to 450 degrees F.
2. Beat the eggs with the milk. Sift together the flour and salt and stir this into the egg mixture. Beat the batter until well blended.
3. Discard most of the fat from the pan in which the beef was roasted. *Heat an 11 X 7-inch baking pan or ring mold and pour into it 1/4 c. beef drippings. Pour in the pudding mixture and bake 10 minutes. Reduce the oven temperature to 350 degrees F. and bake 15 - 20 minutes longer or until puffy and delicately brown. Cut into squares and serve immediately with roast beef.

* I make individual puddings in a muffin tin a la my MIL. I put about 1/2 to 1 tablespoon of drippings in each cup, then put the muffin tin in the oven for 5 minutes so that the drippings are really hot. I take the tin out of the oven and put 2 large spoonsful of batter into each cup. I return the pan to the oven and proceed as above. These take a little less time than a large pudding, maybe 10 to 15 minutes after lowering the heat to 350 degrees. Just keep an eye on them so they don't get too brown. I usually get 12 individual puddings.