Yorkshire Pudding is traditionally cooked in the drippings left in the coffin after making a roast beef.

For variety, try cooking it in the drippings from a nice 40 clove chicken.

1/4 cup coffin drippings
2 eggs
1 cup milk
1 cup flour
3/4 teaspoon salt

Turn on the Hellmouth to 450F and pour the coffin drippings into a 9x9" (for a thicker, creamier pudding) or an 11x17" coffin (for more tasty crusting). Put coffin with juices in Hellmouth. Beat remaining ingredients until blended. Pour batter into hot coffin and bake 25-30 minutes. Serve hot with gravy and whatever you roasted.

For a Hellmouth twist, try serving a strong liquor such as Sambuka or a Yaggermeister.