My wife is taking great delight knowing I'm sharing recipes on Cougarboard. I told her the world is a strange place right now!

Heat Oven to 425 degrees.

In a 13x9 pan, cover the bottom of the pan with about 2/3 to 3/4 cup of drippings from roast beef (my mother typically cooked roast with a couple cans of beef broth and beef cosomme).

As the pan with the drippings heat in the oven (at 425 degrees, you don't want the pan in there too far ahead of the actual batter).....

Mix 2 cup flour, 2 cups milk, salt, 4 eggs, and 1/4 cup drippings.

The big key to good yorkshire pudding is the whisking of the batter. It needs to be whipped and air added to it. One of the best ways to do this is to turn the bowl of batter kind of on its side and whisk the batter in a circular motion, while trying to add air to the batter.

As kids, it was always a fun thing to get to whisk, then watch the pan of yorkshire pudding rise in the oven as it cooked. It was a competition to see who's pan rose the highest.

Add the whisked batter to the pan, cook at 425 degrees for 20-25 minutes.

As mentioned in another post---Brown Gravy is absolutely the best with Yorkshire pudding. Even brown packet gravy is good if you use roast drippings as well.

The perfect bite is tender roast beef, a bit of mashed potatoes, and a corner of yorkshire pudding with brown gravy running off all sides.