Yorkshire pudding is similar to the popover.   Here is a recipe for Yorkshire pudding.   Looks familiar, doesn't it?   The big difference between this recipe and the popover recipe is the drippings from the roasting pan.   (I've also seen Yorkshire pudding recipes that cook the batter in the roasting pan, rather than in individual cups.)

  1 1/4 cup flour
  1/2 teaspoon salt
  1 cup milk
  1 teaspoon melted butter
  2 eggs
  4 to 8 tablespoons drippings 
         from the roasting pan
 
  Preheat oven to 475 degrees.
  
  Whisk together the flour, salt, milk, butter 
  and eggs.  Using a baster, drop a teaspoon or 
  two of drippings into each cup of a muffin tin.  
  Put the muffin tin in the preheated oven.  When 
  the drippings are sizzling hot, remove the tin 
  and fill each cup 1/2 to 2/3 full with batter.
  
  Bake for 15 minutes, then reduce oven temperature
  to 350°F, and bake for 15 to 20 minutes longer, or 
  until the puddings are puffed and brown. Serve hot.  

  Yields 12.