Yorkshire Pudding

Now that's what I call a Yorkshire Pudding. My grandmother taught me this recipe, as she was a cook in a large country estate in the 20's and 30's. The batter is easy to make but you must have a good oven thermometer. I use goose fat in place of lard. I also spend hours every Sunday making lunch for the women I live with, and it's all gone in about 15 minutes.