From Darina Allen’s Ballymaloe Cooking School Cookbook.
While the roast is in the oven make the batter for the Yorkshire pudding and let it rest.
I cook individual ones which I'm sure would be very much frowned on in Yorkshire but, if you want to be more traditional, cook one large pudding in a roasting pan and cut it into squares.
1 cup white flour, preferably unbleached
pinch of salt
1-1/4 cups milk
1 tbsp butter, melted olive oil, or pure beef dripping (unless for vegetarians) for greasing pans deep muffin pan
Sift the flour and salt into a bowl, make a well in the center, and drop in the eggs.
Using a small whisk or wooden spoon, stir continuously, gradually drawing in flour from the sides, adding half the milk in a steady stream at the same time. When all the flour has been mixed in, whisk in the remainder of the milk and the cool melted butter. Let stand for 1 hour.
Grease a hot deep muffin pan with beef dripping or olive oil and fill half to two-thirds full with the batter. Bake in a hot oven (about 450°F [230°C]) for about 20 minutes. Remove from the pans and serve warm.
Yield: Serves 8 to 10