Yorkshire Pudding

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Thanks and cannot wait to

Thanks and cannot wait to give this a try.

My grandmother's recipe (she

My grandmother's recipe (she came here from Yorkshire as a senior citizen) also emphasized the beef drippings--1/2 cup, as I recall her original recipe.
However, not confident about adequate supplies of beef drippings, I have, for decades, substituted 1/8 pound (1/2 a stick) of butter, cut up and melted in the container just before adding the batter. It works just as well as my grandmother's original.
Her recipe also specified 1/2 cup milk and 1/2 cup of water (possibly an economy move in the later 1800s and early 20th century in Yorkshire). I have retained that ratio, as well.
My grandmother also specified one egg, but my mother tended to use 2, and I follow that rule--but one egg will work. However, the Yorkshire pudding that results is, as I recall, thinner, and crustier.
I also vary the time and temperature, using 400 degrees, for 45 minutes to an hour, to coincide with the meat and other items, and that has worked well for us.
We have also recently stopped using salt in the recipe, and that is no problem.

How much is some? I don't

How much is some? I don't have a measure like that.