The following is my mother's recipe for a Yorkshire pudding to accompany a roast. Directions for Yorkshire pudding without roast beef can be found below.
1 cup of white flour
1 tsp of salt
1 cup of milk
Sift the flour and salt together. In a separate bowl, beat the eggs thoroughly and then mix together with the milk. Add to dry ingredients and beat until smooth. One half-hour before serving the roast beef, drain off the surplus fat from the roasting-pan, leaving about 1/4 cup fat in the pan. Move the roast to one side of the pan. Increase the heat to 350 degrees and pour the pudding batter into the other side of the pan. Bake for half an hour. Alternatively, put the remaining dripping in an 8-inch baking-pan, pour the batter into the pan and bake.
Variations: Yorkshire pudding can be made without beef dripping. Put 1/4 cup of oil in an 8-inch baking pan and put in the oven to heat the oil. When oil is hot, pour batter into the pan and bake for half an hour. The dish can also be varied by experimenting with different herbs. --Isabel Taylor