This is traditional with roast beef; it was baked in the pan with the fat and drippings from the beef. But I have had it with roast chicken, instead of potatoes, and it was good. Use a pan approx 11"x7"; bigger will work, but the pudding won't rise as high. Cast iron holds the heat well, and is what I use. 1 cup milk 3 eggs 2 Tbls butter pinch of salt 1 cup all purpose flour Mix the first 4 ingredients thoroughly - I use a blender - and then mix in the flour to form a thin batter. If you have the time, leaving it for an hour, and then remixing, lets the flour absorb the liquid better (the French do this with crepes, and say it makes a more tender crepe). Preheat the oven to 450 deg. F (if using a metal pan preheat it as well). If desired use the fat and drippings from a roast; otherwise pour some veg. oil into the pan to heat - enough to cover the bottom, and slosh around a little, otherwise the pud. gets too dry on the bottom. When everything is nice and hot pour the batter in, and bake for 20 to 30 minutes. It should rise up out of the pan, and be a lovely golden brown. It will fall as soon as you take it out, so make sure everybody is there to admire right when you open the oven door. It should be crisp around the edges, and soft and eggy in the middle - like a German pancake, but not sweet.