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