The Best Yorkshire Pudding

• 225 g plain flour (1 3/4 cup)
• 4 eggs, beaten
• 300 ml milk (10 fl oz)
• 1 1/2 tablespoons beef drippings, for batter
• 100 g beef drippings, for cooking (3 1/2 oz)
• salt

1. Mix the flour and salt and sift them into a large mixing bowl.
2. Make a well and add the eggs, 1 1/2tbsp of the beef dripping, half the milk and beat everything until smooth and all the lumps have gone.
3. Whisk in the remaining milk.
4. Set batter aside and allow to rest for at least 30 minutes.
5. Preheat oven to 450u0b0F/230u0b0C/Gas 8.
6. Place a spoonful of dripping in each pudding mold and heat in the oven until piping hot and starting to smoke.
7. Whisk the batter again and very carefully pour into the hot pudding tins, filling each compartment to about 3/4.
8. Bake immediately for approximately 10-15 minutes.
9. Don't open the oven door apart from when you need to check if they are done for the first time after 10 minutes.
10. If you're making one large pudding, it will take 30-40 minutes.
11. They should be golden brown, risen on the outside with a deep depression in the centre. (sometimes they rise in the middle as well, but that doesn't really matter. ;D).

flour, eggs, milk, beef drippings, beef drippings, salt

Taken from www.food.com/recipe/the-best-yorkshire-pudding-148756 (may not work)