Great - Easy recipe. Couple of tips: after filling tins with drippings or oil, heat tin in oven until very hot (5-7 mins.), then remove from oven and fill with batter. I used regular sized muffin tins, and had left over batter. Either fill up 3/4 the way (instead of half way) which worked for me, or use a large muffin size tin. :)

Terrible instructions. Following these will make it impossible for a successful pudding. NOTE!!!!! HEAT THE OIL/FAT IN THE PUD TRAY FOR APPROX 10MINS IE SO THE OIL IS SMOKING. QUICKLY REMOVE THE TRAY AND POUR THE BATTER. (IT SHOULD SPIT IN THE TRAY). NOW GET IT BACK IN THE OVEN IMMEDIATELY. DO NOT PEAK HALF WAY THRU AS THE PUDS COULD COLLAPSE. 3/4 THRU COOKING LOWER THE TEMPERATURE TO LET HEKP STOP THE BASE BEING SOGGY. Hope this helps. ps unlike others at least you remembered the salt!

Yum, these are good! I love Yorkshire pudding but this was my first time trying to make it. Turned out very nice. Instead of a 6-muffin tin, I used a 12-muffin tin (smaller muffins than the 6-pan) and had batter to fill 8 of the cups to 3/4. Also, I used bacon grease and butter instead of beef drippings (just enough to cover the bottom of the tins). I noticed the bacon grease was smoking a bit so I moved the tray to the middle rack - no problems after that. Followed the other directions exactly with no substitutions. The Yorkies rose to 2x their height and were perfectly golden and yummy. Will definitely make again! Some tips: 1) the tray needs to be very very hot! Keep it in the oven for 5-7 min as recommended. 2) make the batter and let it sit for a bit while the oven preheats. 3) fill the tins as quickly as possible and pop back in the oven.

This was a pretty good recipe but needed a bit of tweeking, which is why I gave it four stars. I found that you needed to cook it only 10 minutes more at 350 or they got way overdone. If you are using melted butter instead of drippings, I would reccomend omitting the salt. Overall very tasty and easy recipe to follow.

Excellent. I didn't have any beef drippings (I've never cooked a roast big enough to get a whole cup from!) but butter worked just as well!

I was so excited these came out perfect! I was so afraid they would fall (high altitude) but these were a success. Great with warm honey and butter. Must serve straight from the oven.

I loved the individual servings. I also heated the drippings in the muffin tin before I added the batter. They were perfect. They remained puffy even after they cooled. I will never go back to putting the batter in one pie plate again. Excellent recipe.

Doubled recipe which made 12.Saved the grease from the roast for gravy. Put 1 tsp. canola oil into each muffin tin and heated in 450 degree oven for 5 mins. Then quickly poured in batter. Took out 5 mins early because it was really browning but I should have cooked a little longer, there were a few that were a little wet. Overall, excellent and tasty. Will use this recipe everytime we have roast beef. Thanks, Michele, Cambridge, Ontario

These were a little bit more dense than I'm used to, but they were pretty good - not as good as my mum's, of course! -but I would make them again. Thanks!

Last year, I rated this recipe 5 stars b/c of presentation. This year, I'm changing it to 4 stars. If you prepare this using all the beef drippings, it makes a MESS in your oven. So, it's best to have a catch try beneath the muffin pan to catch all the over-flowing fluids. I still LOVE the presentation / taste of this recipe. However, I believe the quantities of the ingredients are inaccurate. This recipe needs adjusting to receive the coveted 5-stars.