Ingredients:

two huge eggs
1 cup regular flour
1 quart whole milk
1 teaspoon of salt
Grease the pan with vegetable oil or beef drippings.
Instructions:

Preheat the Oven to 425°F (220°C): Preheat your oven to 425°F (220°C). As the oven heats, place a 12-cup muffin tin or a Yorkshire pudding tin in it. To each cup, add a small amount of vegetable oil or beef drippings (approximately 1/2 teaspoon).
To make the batter, whisk together the eggs, flour, milk, and salt in a mixing bowl until smooth and lump-free. You can also do this step in a blender.
Allow the batter to rest for about 30 minutes at room temperature. This resting interval aids in the rise of the puddings in the oven.
Fill the Tins: Remove the heated muffin tray from the oven with caution. Pour the batter into each cup quickly, approximately halfway full. Work fast so that the tin and oil stay hot.
Bake: Return the packed muffin tray to the oven for 20-25 minutes, or until the Yorkshire puddings have risen, are golden brown, and crispy.
Remove the Yorkshire puddings from the oven and serve while they are still puffy and crunchy. They are traditionally eaten with roast beef and gravy, but they can go with a variety of cuisines.