Gravy Queen
Head Chef
Yeah thats pretty much it Greg. Although for a roast dinner, I would serve individual puddings, but making a big one and cutting it up is fine too (a big one with sausages in is toad in the hole). I just use hot oil, not necessarily beef dripping and that works too. Lots of people swear by cold mix, hot oil, hot oven. Yorkshire puddings hang around and reheat ok too.