Yorkshire Pudding

Total time: 45 minutes
     This a bit tricky with a small roast; it is supposed to be made with the fat from the roast but there may not be enough from a small roast. Here is how I manage:

 Ingredients:

• 1 cup (4.5oz, 135gr) flour
• 1 cup (8oz, 240ml) milk
• 2 eggs
• 1/4 tsp salt
• 2 tbs beef drippings or butter or combination
• 2 tbs beef stock

 Instructions:

• In medium bowl whisk the eggs. 
• Add the milk, flour and salt; whisk. 
• Let rest 10 - 30 minutes. 
• Put drippings/butter and stock in a baking dish.  I use a 10 inch (25cm) square. 
• When beef is almost ready to come out, heat the baking dish in the 425F (215C) oven (the same as for roast) until butter is melted. 
• Remove and pour in pudding batter. 
• Immediately take beef out and put pudding in.  Oven door should not be opened while pudding bakes. 
• Bake 20 minutes. 
• Reduce heat to 375F (190C) and continue baking 12 - 15 minutes more, until golden and puffed up. 
• Remove and serve immediately.