On Mon, 25 Oct 2004 14:49:02 -0400, Dave Smith
> wrote:

> > Over a cup full of dripping sounds horrendous!! Surely just a little
> > dribble under each pud to stop it sticking would suffice?
>
> No no. The recipe called for 1/2 cup of drippings OR a 1/2 cup of vegetable
> oil. Not both. Some roasts yield more drippings than others, depending on the
> size and the cut, and how well you like it done. Personally, I like my roast
> beef rare to medium rare. There are only two of us so we tend to get smaller
> roasts. I have to cook them more than my preference in order to get enough good
> drippings for YPs and gravy.
>
> Most recipes call for the YP to be cooked in a pan and then cut them into slices
> for serving. My mother always cooked them in large muffin pans, and that's the
> way that I usually do it. I usually set the muffin pan in a warm burner to keep
> them drippings hot while I pour the batter in.

Personally, I coat the hot pan thinly. It absolutely has to
be covered, but I don't want too much depth of fat because I
hate all the fat that rises to the top of the YP if I use
more.

sf
Practice safe eating - always use condiments