In Yorkshire this is served with any type of roast meat or sometimes before the meat with gravy. (From cookbook Seven Hundred Years of English Cooking).

2 tbsp. beef drippings
2 eggs
1 c. milk
1 c. sifted flour
1/2 tsp. salt

Heat oven to 425 degrees. Pour the hot meat drippings into a heated 10 inch pie plate or small roasting pan and coat the surface with it. Beat together in a mixing bowl, the remaining ingredients. Pour into the pie plate. Bake for 20 to 25 minutes or until fluffy and golden.

(Hosterman)