Title: Yorkshire Pudding
Make sure the oven is hot - 220C / 475F / Gas Mk 8.
Using a wooden spoon, gradually beat the egg and milk into the flour and salt until you have a smooth batter. Beat well and leave to stand.
Pour a little oil or dripping into each cup of a heavy gauge bun tin (I use a cast iron American Popover Pan). Alternatively use a roasting tin for one large pudding. Place in the hot oven to preheat for 5 minutes.
Beat the batter again and decant into a jug for speed. Without allowing the oil to cool, pour the batter into the hot pans, half filling the cups. Bake for 12 - 20 minutes - depending on size - until puffed and golden. Serve immediately.
Try not to open the oven door until they're done - glass doors are useful. If you have to, just open it enough to take a quick peek.
Like Grandma used to make - the secrets of success are Hot Oven, Hot Fat and Hot Heavy Pans.
I find semi-skimmed milk is better than full cream. Some cooks use half and half milk and water. Originally the pudding was cooked below the joint to soak up the meat juices which dripped down from the shelf above. Nowadays the puddings are often cooked in the top of the oven while the meat is resting and the puddings can be served as a first course or as an accompaniment.