Reviewed: May 1, 2012

I didn't have enough drippings from my meat, so I used 1/2 butter and 1/2 coconut oil to make up the difference. Then I saw how much grease was in my skillet and dumped out 1/2 of it to be used in gravy. My whole family loved it! I pre-heated my cast iron skillet with the oil before I poured in the batter, and had to cut the bake time by 10 minuted.

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Reviewer:

Kandy

Cooking Level: Intermediate

Living In: Boise, Idaho, USA

Reviewed: Apr. 15, 2012

I see no mention of putting the drippings/oil in the oven to get them very hot before putting the batter in whichever tin you're using.. which should always be done. Also, I cook my roast to completion, remove & tent it with foil, heat my yorkshire tin, then carve the roast while pudding is baking so that I can serve everything right away when the pudding comes out of the oven.

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7 users found this review helpful

Reviewer:

DarLynn47

Reviewed: Mar. 14, 2012

I set the oven to broil to heat it up quickly, and accidentally forgot to reset it to 425. I AM DUMB. They actually turned out pretty good though.

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1 user found this review helpful

Reviewer:

axf7228

Reviewed: Dec. 26, 2011

A great addition to any roast dinner

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3 users found this review helpful

Reviewer:

MISSSPARKLE

Cooking Level: Intermediate

Reviewed: Jan. 5, 2010

First time I made this and I got rave reviews. I followed the recipe exact and was quite pleased with the result! Next time I would add even more flavors just to experiment with other meals. Thanks :>)

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4 users found this review helpful

Reviewer:

Michelle P

Home Town: East Otto, New York, USA

Reviewed: Dec. 26, 2009

this game out great. I used the tips from other reviewers. I coated the glass dish with crisco lightly, then I put the dish in the oven for a few minutes while I beat the batter. then pour the batter into the heated dish. 450 for 10 minutes, then 350 for 25 minutes. Also the batter needs to be room temp. Make the batter an hour before you plan to cook it. I made the recipe 4 times in a row to perfect it because my family loves this. They kept eating them. the taste was the same but if the dish is not heated and the batter is not room temp or at least warmer than the refrig, then the pudding does not get all puffy. we like it puffy. if you use muffin tins it comes out crispy and may not be puffy.

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6 users found this review helpful

Reviewer:

KELSEYANDTYLERSMOMMY

Reviewed: Apr. 23, 2009

I made these in muffin tins and they came out like popovers! Served them with preserves, yougurt, and granola....YUM!

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9 users found this review helpful

Reviewer:

Chocolate Moose

Cooking Level: Intermediate

Reviewed: Apr. 19, 2009

WOW!!! Amazing results - thank you so much for this recipe, I couldn't believe the size of them when I opened the oven! I, like some of the others, made individual ones and also used vegetable oil instead of drippings. :)

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6 users found this review helpful

Reviewer:

Ella

Living In: Los Angeles, California, USA

Reviewed: Apr. 12, 2009

I made this recipe today with my Easter standing rib roast. While the roast was resting, I poured the batter in the cast iron skillet the roast had been in. I cut the cooking time down by about 10 minutes as the skillet gets sizzling hot and retains heat. The outside of the pudding was crispy, and the parts that rose up the sides of the skillet and puffed out were airy. It's too bad this can only be a once a year thing, I can feel my arteries clogging as I type this. But it was delicious.

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10 users found this review helpful