Yorkshire pudding

Yorkshire pudding is a popover-like, baked, puffy custard traditionally served with roasted meats. I love it. Made it for the first time at Justin and Cindy's on Super Bowl Sunday (February 5, 2012), with pot roast on the menu. No drippings from pot roast to use, but plenty of juice. It was easy to make and turned out well.

• 1 cup flour
• 1 cup milk
• 2 eggs
• salt
• 1 tbsp oil
• Delicious drippings

Beat the eggs and milk until frothy. Whisk in the flour / salt mixture. You want the texture of heavy cream, so add more milk if necessary. Let sit for 30 minutes.

Heat up baking dish with drippings. Add batter, stick it in the oven at 350, and bake for about 40 minutes until puffy and browned.