Yorkshire Pudding

1 cup of flour
½ teaspoon of salt
½ cup of milk
½ cup of water
2 eggs
¼ rendered beef fat (drippings from a roast beef)

It's best if the ingredients are at room temperature - but you can do it with cold eggs and milk.

Mix the flour, salt, milk, water, and eggs into a pancake like batter - there may be a few lumps, but try to get it smooth, a whisk works best. Let it sit for about 2 hours covered in the fridge - this lets the gluten in the flour relax - don't skip this step or the texture won't be right.

Take about ¼ cup of hot rendered beef fat from a roast and put it in a 9 by 13 glass baking pan. Pour in the batter in and put it in a 400 degree over for 30 to 40 minutes – until very puffy and golden brown and delicious. Do not open the over door during cooking, or you'll lose some puffiness. The rendered fat makes it very decadent and delicious. Sounds greasy, but if you eat it hot and fresh from the oven it's great.

Great the next morning, too - nuke it in a microwave until hot, and cover with maple syrup.