one of my favorite childhood food memories is of watching the yorkshire pudding rise in the oven through the glass window. i thought it was magic 
turns out is is just a very simple recipe that tastes great next to any roast with gravy or a holiday turkey. this version involves bacon because, well, bacon is just tasty.
yorkshire pudding
serves 6-8
1/2 pound bacon, cut into 1/2-inch pieces
1 cup all-purpose flour
1/2 teaspoon salt
1 cup whole milk
2 eggs, beaten
preheat the oven to 425° f.
heat a large sauté pan over medium heat. add the bacon to the dry, hot pan and cook until the fat is rendered and the bacon is crisp, about 15 minutes. lift the bacon from the fat with a slotted spoon and set aside on a paper towel-lined plate. reserve 1/4 cup of fat from the sauté pan.
whisk the flour and salt together in a large mixing bowl. combine the milk and eggs and fold the wet ingredients into the dry ingredients until mixed completely into a batter.
put the bacon fat in a square 9x9x2 (or rectangular 9x6x2) baking dish. transfer to the hot oven for 10 minutes.
carefully remove the baking dish from the oven and tilt it slightly so the bacon fat is distributed evenly across the bottom. pour the batter into the dish and return to the oven. bake for 15 minutes, and then reduce the temperature to 350° f. bake for an additional 12-15 minutes, until the pudding is golden and puffed.
while the pudding bakes, chop the bacon into very fine bits (almost a powder).
remove the pudding from the oven and sprinkle the bacon across the center as it cools and deflates.
cut the pudding into squares to serve.