Yorkshire Pudding - cooking recipe

Ingredients

2 cups all-purpose flour
1 teaspoon salt
6 large eggs
2 1/2 cups milk
pan dripping (from Roast)

Preparation

Sift together flour and salt; set aside.
In a medium bowl, whisk together eggs and milk.
Add flour mixture, and whisk until combined.
Cover with plastic; chill in the refrigerator for at least 4 hours, or overnight.
When roast has finished cooking, raise oven temperature to 425 degrees.
After roasting pan has been deglazed, pour 1/4 cup reserved pan drippings back into pan.
Heat pan and drippings on top of the stove until very hot, about 5 minutes.
Remove batter from refrigerator, shake or whisk well; quickly pour into hot roasting pan.
Bake until crisp and golden 20 to 30 minutes.
Cut into serving sizes and serve warm with roast beef.