Thanks to all the encouragement and tips from this board re: Yorkshire pudding. We served it with our boneless strip loin on Christmas. Early in the day, I cut off some extra fat from the roast and rendered it in the oven ahead of time so I'd have the fat ready and not interfere with gravy making. I made the batter ahead and refrigerated it. I heated the fat to smoking in the oven after the roast came out, then poured in the chilled batter. We baked them in muffin tins so they were like popovers for ease of serving. They were wonderful! We even ate the leftovers cold..SO delicious. Will be paying for that indiscretion and several others in the new year.