Originally Posted by Huntsman
J, Yorkshire pudding can be finnicky to make, but their smaller cousin, popovers, is an absolute snap:
1 cup reg AP flour
1/4 tsp fine Salt
2 Tab. Sugar
1 Tab. melted butter
1 cup milk
2 large eggs, beaten
Sift and measure flour into a bowl. Add remaining dry ingrediants and mix. Add wet ingrediants, butter last, and whisk to combine. Whisk only to thoroughly combine -- overwhisking will kill the puff. Grease a muffin tin (beef fat is traditional -- a must if you have a ribroast, otherwise Crisco is fine), fill cups 1/3-1/2 full, and bake in a preheated 375F oven for 50-55 minutes. Do not even open the over door for 45min. Avoid calisthenics in the kitchen during cooking time. Remove when quite browned and divine-looking.
There are all sorts of variants, mainly exceptionally finnicky ones requiring ultra-high smoke point oils and preheating the pan to 400F before adding the batter, and while they are marginal improvements, this is easy and elegant.
One other note about making popovers: they'll pop best if you use a cast iron popover pan. Muffin tins and the like just don't pack enough punch to make them pop.
Huntsman, I should have guessed that you'd know what Yorkshire pudding is. It's part of my family's traditional Christmas dinner with roast beef.