Yorkshire Puddings

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Oh, my goodness. These are so good, my husband asks for them all the time.
I serve them with all kinds of meals.
My edits:
[1] Being out of lard, I used Crisco butter flavored baking sticks the first time and they turned out so much better. Oh, and I found they didn't need as much lard at all. I use about half of what is called for.
[2] I divided the batter into 6 regular size muffin tins. Mmmmm.
[3] Do not make the mistake of trying to cook at any lower temp, such as, with other items cooking for that meal. It will not work, not even a little lower temp.
Enjoy!

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These are fantastic and extremely easy! Just like another reviewer said, the lard is key. Do just what the recipe says and let it heat in the oven for those 5 minutes in your pre-heated oven before you pour the batter in. If the oil isn't hot enough, they don't cook up quite the same. The batter should immediately start to sizzle when you first start pouring batter in the wells.

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This is the easiest and best Yorkshire Pudding ever. The lard is key. It was fast, lighter than air and did not sink to a floury blob. My British Mum would be proud.

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I am British by heritage; my best memories of my Mum pouring the Yorkshire batter into the hot fat of the Beef on Christmas, then into the oven to rise and then slump - the wonderful Yorkshire. This should be beef fat. Hot, sparking at your face, beef fat, for it to rise.
You take the roast out - pour the batter in, put it back in, and then take it out all golden and beautiful, and it slumps. The perfect Yorkshire.