Yorkshire pudding ... hey, thanks for the recipe. But how do I mix in the beef drippings?
Dittos about Cheddar cheese. And British beef cattle also yield taste-bud treats.
BTW you might want to add 1/2 tsp salt to the batter. I mostly avoid salt so forgot most people add it.
Beef drippings: I generally make a nice gravy out of them. That’s better, IMHO. (I assume you’ve succeeded in making the roast without burning the pan’s contents... add water now and then as the roast cooks, but you actually want to have it dry out and brown just-so a few times. It’s an art.) Once the roast is resting on a platter, take the pan it baked in and deglaze it over a burner on high heat with a splash of nice red wine, being sure to scrape up as much browned bits from the bottom and side as you can. (There are flat coiled whisks called gravy-makers that are ideal for this.) Meanwhile whisk maybe 3-4 Tbsp flour into maybe 4-6 Tbsp olive oil. Drizzle this into the simmering wine/juices mixture while stirring... doing it this way prevents lumps. Stir briskly with the flat coiled whisk, adding water as needed. Give it a good grind of fresh pepper, salt to taste, and the tiniest pinch of cayenne (not to add heat but to open the flavor). Maybe a sprinkle of dill and a pinch of ground coriander. Ambrosia. People can ladle this over their yorkshire puddings if desired, or do whatever they do with gravy. Meanwhile folks who are not gravy fans can enjoy their yorkshire puddings with butter or jam or whatever.
The same basic approach works for any meats or poultry. Depending on what you’re doing, you might want to substitute a few spoonfuls of white wine, vermouth or dry marsala instead of red wine.