Traditional Yorkshire Pudding
As legend has it, Yorkshire puddings were traditionally cooked in a pan of fat, at the bottom of a hearth, underneath a large piece of roasting beef. The smoky heat from the fire, along with all the other goodness dripping into the pan from the meat, must've made for quite a delicious pastry. Though limited by modern ovens, we can still come close to the original by using real rendered beef fat, without which you're just eating a popover.
Recipe Summary test
Any high-temp oil will work, but use beef fat if at all possible.
If making the 6 larger ones in a popover pan, bake at 375 degrees F (190 degrees C) for 32 to 35 minutes, or until as browned and puffy as possible.