I've made Yorkshire Pudding with several other recipes over the years without great success either too greasy, gluppy, done on top but not in the center etc. I tried this one but instead of placing the batter in the roasting pan, I used a muffin tin -- they were exquisite! Everyone raved about them, brown on top with a custard like center, wonderful savory flavor without being greasy. The trick is to butter the muffin tin so they are easily removed. Follow the recipe exactly except place about 1/2 teaspoon of roast drippings in each muffin cup before adding the batter. Fill each cup almost to the top -- they will puff up beautifully. When removing the muffin tin, pierce each pudding so that it releases the internal steam. Be sure your oven's temperature is accurate.