Oh yes, that’s exactly it. Though for some reason mine asks for egg and water (it’s got milk powder in it I think).
I’m fully cognizant of the fact that I’ve just bought a very expensive box of flour. But I’m a creature of minimum effort, and the box is great in that all of the proportions are just right.
Besides, hubby likes 'em so I’m doing something right 
And they were absolutely gorgeous last night!
Ahem.
Thanks for all the information. Bread made with meat drippings sounds like the perfect companion for roast beef. I’ll probably substitute mashed potatoes for roasted ones because that’s the way I was raised. I think I’d serve too just because you can’t have too many starches in a meal.
PS. What does the quoted portion mean in 'Mercan?
Ahem, for the benefit of KRM a translation is:
" I say my good fellow, you are perfectly correct , I was indeed born in Lancashire"
Sithee? 
In addition to the excellent advice in this thread, avoid the temptation to overwork the batter before letting it rest. You don’t want too much air in it.
I use olive oil - it gets hot but does not burn at roasting temps.
We love yorkies - I hve to resist the temptation to make then whenever I roast some meat.
Si
Hey, is a muffin tin an acceptable substitute for a popover pan for Yorkshire Pudding purposes? I know they’re not as deep.
I use large muffin tins
Si
I use “Texas” muffin tins to make my Yorkies. I have made a big Yorkie in a cake tin, but that was a hassle. Muffin tins make Yorkies that are just the right size for 2 or so per person.
One large one can be made in a glass oven dish, too. Works quite well, actually, because once pre-heated, the dish retains a lot of heat when the batter is added.