1 1/2 c. flour
1/4 tsp. baking powder
1/2 tsp. salt (optional)
1 1/2 c. water
1 egg
2 tsp. butter
2 tbsp. beef drippings or gravy (optional)

Mix dry ingredients with a rotary beater. Add water gradually and then the egg. Make sure all ingredients are thoroughly mixed. About 50 minutes before the roast is done, put butter in a 9 x 12 cake pan. Put pan in oven for a few minutes to melt butter. Mix gravy, or beef drippings, in with batter (optional) (see below). Take pan out of oven, make sure bottom and sides up to 1/2 inch have been covered by the butter by shaking or rotating pan so melted butter reaches all these points.

Pour batter into pan which should be about 1/2 inch deep. Put pan back in oven for about 45 minutes. (Optional, if you haven't used gravy or drippings above) you may take roast out of its pan, put it on rack directly over Yorkshire pudding and allow drippings to drip into pan at this time. When roast and Yorkshire pudding are done, about 45 minutes in a moderate or 350 degree oven, take Yorkshire pudding out; cut into squares. Serve with gravy and roast beef.