rachelellen - I agree with you. Yorkshire Pudding wouldn't be YP without the "meat drippings". Several years ago in Oct. we were visiting some distant relatives (some had come in from England too) and they said they were celebrating Thanksgiving. They served a beef roast of some type (it wasn't a prime rib roast) and "YP" which was served from small muffin tins and you were lucky to get even one. Anyway, I asked for the recipe. "Don't you use beef drippings?" I asked. No - just "oil" she said. As I look back at this - I think she was serving "'popovers'". - but calling it Yorkshire Pudding. Two entirely different (in taste) although they look the same when baked in muffin tins. Prime rib/standing rib roast will yield the "best" tasting drippings. Using cake pans instead of one large pan was for even baking and height. I can't find the magazine right now -may have left it behind somewhere. But, you can look it up at the library -save some.bucks. It is not in the Nov/Dec issue. Maybe, in one of their sister magazines. I think we are all going to have "outstanding Yorkshire Pudding" :-) -gloria

Here is Ann T's recipe - I like it very much. Just be aware... it makes 24 standard sized muffin tin puddings... I put it all in 12 and it was all over my oven..... Alexa NOTE: I mix the batter in the blender so that it is easy to pour into the muffin tins. Many recipes call for mixing up the batter a number of hours a head of time and refrigerating. I have found that if I mix it up about 30 minutes in advance and let it come to room temperature before pouring into the hot muffin tins that they turn out wonderful. If you do want to prepare it further in advance then you will need to refrigerate. Just remove from the fridge about 30 minutes before using. Also, the batter should be about as thick as heavy cream. It is not a thick batter. Home Cookin 4.9 Chapter: Recipes From Thibeault's Table Yorkshire Puddings ================== 3 large eggs 1/2 teaspoon kosher salt 1 cup all-purpose flour 1 cup cool milk 1/8 cup fat, reserved from roast Put the eggs in a large bowl and beat with electric beater for 1 minute. Add salt. Alternating the flour and the milk, add to the eggs. Beat only until all ingredients are well combined. Cover tightly and refrigerate. Pour reserved fat into the hot deglazed pan and place in the 450 oven. Let heat for 3 to 4 minutes. Pour cold batter directly into pan. Cook for 15 minutes. Yorkshire Pudding for large size roast 9 large eggs 1 tablespoon kosher salt 3 cups all purpose flour 3 cups milk 1/4 cup fat Make same way and pour into larger heated roasting pan. I usually make the smaller recipe and sometimes make the Yorkshires in a muffin tin. I can get 12 large Yorkshires from the small recipe.

FOAS - I will be honest here... if those mushrooms should happen to spill on the Yorkshire Pudding, I can't be held responsible for the reactions of your guests. Around here it would be rated NC-17 LOL! Anyway, I do make "Jus" to go with Rib Roast... here is what I do: For Jus 2 cups beef broth 1 small fresh rosemary sprig 1 small fresh thyme sprig 1 garlic clove, smashed Make jus: Skim fat from pan juices. Add broth, rosemary, thyme, and garlic and deglaze pan by simmering on top of stove over moderate heat, stirring and scraping up brown bits. Transfer to a small saucepan and add any juices that have collected on platter. Gently simmer 10 minutes. Skim fat and season jus with salt and pepper. Put slices from roast and serve with jus.

There is such a thing as a Yorkshire Pudding pan. It's like a muffin pan but the openings are fairly shallow - maybe 3/4'. The pan HAS TO BE SMOKING HOT as colleenoz says. My recipe, which is what my English grandmother was using in the early 1900s, is Mrs. Beeton's recipe. Mrs. Beeton wrote a book in 1861 called 'Mrs Beeton's Book of Household Management' and it is the most famous cookbook in British history. It's a hoot to read today! MRS BEETONS VERSION: 1/2 lb./2 US cups plain/all-purpose flour 1/4 teaspoon salt 2 eggs 1 pt./2-1/2 US cups milk 2 tablespoons dripping [drippings from roast meat] Sift flour and salt into basin. Make a well in centre of flour and break egg into this. Add about a gill [5 fl. oz.] of the milk. Stir gradually, working the flour down from the sides and adding more milk, as required, to make a stiff batter consistency. Beat well for about 5 min. Add the rest of the milk. Cover and leave to stand about 30 min. [I let it stand in the fridge] Put the fat into a Yorkshire pudding tin and heat in oven until hot. The fat should just be beginning to smoke. Quickly pour in the batter and put on the top shelf above the meat. Finish off below the meat on a lower shelf. Or bake at 425 until brown (about 20-25 min.), then 375 about 10-15 min. You may also pour the batter into muffin pans and cook for about 20-25 mins. total. Finished product will be puffy and brown on the high parts, rich golden yellow otherwise. Serve with dinner or as a sweet [dessert] with jam spread on it. Properly made Yorkshire pudding, served promptly out of the oven with a good gravy, is the eighth wonder of the world. Here is a link that might be useful: Mrs. Beeton