Yorkshire Pudding is one of those things that seems to have a bit of a mystique surrounding it. There are cooks who say the batter must be made the night before, refrigerated and used cold; while just as many say it must be made right before baking.
PS I'll write all about making a small roast beef another day. In the meantime, here's my Braised Brisket, perfect for Sunday Roast (also called Sunday Lunch).
1 teaspoon ground mustard (also called dry mustard)
1/2 teaspoon salt
3 large eggs
1/4 cup (2 fluid ounces/59 ml) water
3/4 cup (6 fluid ounces/177 ml) milk
5 tablespoons pan drippings from beef roast OR 2 1/2 tablespoons each melted unsalted butter and extra virgin olive oil, divided
Note: When making a large roast, there are plenty of drippings for both gravy and Yorkies. But this day I made a small roast, 2.375 pounds, which did not supply enough fat, so I used the butter and olive oil combination. Very tasty! For both health and flavor reasons, I would never use the frequently recommended vegetable oil or shortening.