Yorkshire Pudding

For my basic batter, (Pudding is made with a batter) I use 1 1/2 C flour ("regular" flour will do), 1-1/2 C whole milk (2% is fine) and 3 whole eggs. Toss in some salt, too, while you're at it. Whisk it till smooth. A few lumps are OK, but if you're using a wire wisk you should be able to get them out easily..
Ok, stick it in the fridge, then cook your (whatever, I've made it with Chicken as well as Beef).
When it is done, bring it out and pour off the drippings into an oven proof pan (another reason I use Cast Iron so much) and cover the meat with foil to keep it hot. Now raise the oven temp to 450. Put the pan with the drippings in till the pan is hot, then bring it out and pour the batter in (it might need another whisking first to homogenize)  Cook the Pudding till it rises, about 15 min, then lower the oven temp to 350 till it is brown. Meanwhile...make gravy!!!!
Now...as for portions...I figure about 1/2 C flour + 1/2 C milk + 1 egg per person. So, 3 people, 1-1/2 C flour, 1-1/2 C milk & 3 eggs...4 people...2 C flour, 2 C milk, 4 eggs...etc...
Gravy from "scratch"
Now, I *usually* use bacon drippings instead of the drippings to make the Pudding and save the drippings for the...gravy!
Melt some butter in a saucepan. Not too much, a spoonful or so. OR use the drippings. Add Flour, same amount, Whisk it until the flour integrates totally into the butter. If it's too liquidy, add more flour till it becomes a paste. Little by little, that's the secret. Then add something liquid, What, depends on what kind of gravy you want to make. Some suggestions are: water, beer, milk, broth (chicken, beef, veggie, s'all gooood). Add a little at a time and whisk it in, add a bit more, and keep adding and whisking until you not only have gravy, but the thickness you want! I like my gravy pretty thick BTW.
When the Pudding, the Meat and the Gravy are done...serve and enjoy!!! You can also cook your Pud in "individual" breadloaves or cupcake tins. Cooking time might vary, but the first 15 mins should still be at at least 450*
OK, Now I'm hungry...going to go put the beasty in...
Of course, if you don't have extra bacon grease (I save mine) you can use Crisco Butter flavor for the Pud and the drippings or your gravy...I've used the Crisco many times, I guess you could say that Crisco saved my bacon... (Ok I can hear the shudders from here...) (I do NOT Apologize for my Punz) I think punning is the HIGHEST form of Humor, it's themz who Can't pun that think it's the lowest!!!

Hugs and Good eat'in!