Individual Yorkshire Puddings

Directions

1. 1
   Make batter: In a blender blend batter ingredients until smooth and transfer to a bowl.
2. 2
   Let batter stand, covered, 1 hour.
3. 3
   Preheat oven to 425 degrees.
4. 4
   Spoon 1 teaspoon roast drippings into each cup of 3 mini muffin pans.
5. 5
   Put 2 mini-muffin pans on 1 baking sheet and put remaining pan on another baking sheet.
6. 6
   Put first baking sheet with the two mini muffin pans in middle of oven for 3 minutes to heat drippings in cups.
7. 7
   Working quickly, pour 2 teaspoons of batter into hot drippings in each cup and bake in middle of oven 18 minutes, or until pudding shells are golden and puffed.
8. 8
   Remove shells from cups with tongs and cool on racks.
9. 9
   Repeat procedure with other baking sheet.
10. 10
    Shells may be made 3 days ahead and chilled, covered, or 1 month ahead and frozen in airtight containers.
11. 11
    Bring shells to room temperature and re-crisp in a 300 degree oven 10 minutes.