Yorkshire Pudding

3 large room temperature eggs whisk sift, in 3 stages rest stir bake 20 minutes at 450°F bake 10 minutes at 350°F pierce
1½ c milk, at room temperature
¾ t table salt (1½ t kosher salt)
1½ c all-purpose flour  
1 T beef fat from your roast plus…  
another 2 T beef fat divide among muffin cups cook at 450°F until smoking
  1. In a large bowl, whisk together eggs, milk, and salt
  2. Sift in flour in three stages, each time whisking until flour disappears before adding more
  3. Let rest for 30 minutes–3 hours
  4. When the roast is done, spoon out 3 T fat
  5. Turn oven to 450°F
  6. Stir 1 T  of the fat into the batter
  7. Add ½ t fat to each of 12 muffin cups
  8. Put fat in oven for 3 minutes until smoking hot
  9. Take out pan and fill each cup ⅔ full of batter
  10. Immediately return to oven and bake 20 minutes. Do not open oven door
  11. Reduce heat to 350°F and bake an additional 10 minutes until golden brown
  12. Remove from oven and pierce each pudding with toothpick to allow steam to escape and prevent collapse

Makes 12 puddings

Shamelessly stolen from Jaden's Steamy Kitchen