It has been done, but not well.
Did you know?
According to British food historian Annie Gray, Ph.D., … Yorkshire pudding “appeared on Christmas menus throughout the 19th century,” Gray says. “And today it’s basically obligatory with beef.” The pudding was traditionally cooked underneath a roast, where it would catch the drippings as the meat cooked. Serving the rich, pillowy dish was also a way to to fill guests up and stretch the costly main course—an early example of #wasteless-style frugality. (Today Yorkshire pudding is less prevalent on British holiday tables, Gray explains, as beef has fallen out of favor for the Christmas meal and been replaced by—as she puts it—”tedious turkey.”)
and of course, you need to know how to make it. here is a peek from Epicurious.