1 c. milk
1 c. flour
1/2 tsp. salt
Place a T. of hot beef drippings into each of 12 muffin tins or popover tins. Place in a pre-heated 400 degree oven for 10 minutes. Combine milk, flour, eggs, and salt in a blender and blend until light and smooth. (This mixture can be set aside for a hour or so, or held overnight in the refrigerator. Bring back to room temperature before using.)
Carefully remove hot muffin tins from the oven and add 3/4 cup of batter to each cup and quickly return to oven. Bake for 20-25 minutes until golden and puffed. Remove from oven and serve immediately. This pudding can also be prepared in the roasting pan after the roast and most of the drippings have been removed. Pour batter into the remaining drippings in the hot pan and return to the oven for 30-40 minutes until puffed and golden. Cut into pieces to serve.