2 eggs
1 c. milk
1 tbsp. butter, melted
1 c. sifted all-purpose flour
1/2 tsp. salt
4 tbsp. roast beef pan drippings

Beat eggs in large bowl; add milk and butter. Beat until blended. Add flour and salt; beat until batter is smooth. Spoon 2 tablespoons of roast beef drippings into each of two 8 x 1 1/2 inch layer pans. Place in oven as it heats to 450 degrees. Divide batter between the 2 pans. Bake in very hot oven at 450 degrees for 15 minutes. Lower temperature to 350 degrees and bake 20 minutes or until puddings are puffed and brown.