Thyme for Yorkshire Pudding

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Popover Tin or Muffin Tin?
I have both and wondered if a popover tin would be better for a puffier pudding.
Advice?

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these were SO yummy. me and my family loved them. i used a mixture of sage, rosemary and thyme and it was amazing. i will definitally make these again

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Delicious! Watched this episode yesterday and decided to make it with my short ribs. First time making and ever tasting Yorkshire pudding.I was amazed. I added a little basil and rosemary to the batter in addition to the thyme. Don't forget to heat the oil first before pouring the batter. I also sprayed the pan with Pam. Came out great. They did not stick to the tin pan and puffed up like brioche rolls. Very easy and I will make them again. Thanks!

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A keeper. Watched this today and made it for my wife and son shortly after. First time I've ever made it. Everyone liked it. Was not sure it was going right with the thin batter but it turned out just like it was supposed to. Very easy. The wife pegged what it was like when she said it's a lot like french toast. Upon hearing that I agreed so we tried it with syrup. Now we have a nice easy alternative to french toast and we like it a little more. I did not have any thyme so I left it out. I'm sure that changed it a little but it was still good. I cooked it for 20 minutes dead on and it looked just like the picture. Not too done at all but I did keep an eye on it the last 5 and cracked the oven door quickly once at 17 minutes to get a good look.

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Very good! I paired this with the rib eye roast, and it was a delicious combination. Fair warning though, the recipe calls for 20 minutes in the oven; which I did do - and it ended up burning a little on the top of the pudding. I'm guessing my oven just gets really hot, so next time I'll try for 10 minutes. So just watch how your oven works, otherwise the pudding will burn on you!

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I love this recipe. We make it all the time. I like to switch up the herbs depending on what the main course is. Rosemary, sage and chives go great with roast. Despite a couple of missteps the first time, we misread the cooking temperature and amount of time ithe batter needed to set, this turned out delicious. We made these with our corned beed and cabbage dinner, and used the corned beef drippings in the bottom. We also added rosemary and sage to the herb mixture. They turned out so good, we're making them again tonight to go with the leftovers. (There were no puddings leftover. This recipe definitely goes in the "make again" file.

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so yummy! my husband doesnt like rolls/bread and he went back for thirds on these!

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My husband and I have the prime rib roast tradition, and this year I decided to try Yorkshire pudding, a favorite of mine from living in England for 6 years. I am tickled to death with Claire's recipe! We didn't have a lot of beef fat leftover from our prime rib roast, so upon the suggestions from other reviewers, added just a few little drops of olive oil to each muffin well in my pan. I would guess it was right around maybe a half a teaspoon. This was perfect. We had no pooling oil, and my puds popped right up, fluffy and crisp on the outside. The only suggestion I would make would be to jazz up the batter with a bit more salt and seasoning. I would guess the lack of beef fat probably left out a bit of flavor as well. The results nevertheless, were even better than my favorite local pub's Sunday roast. The recipe was extremely easy and I plan on making these again and again.

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Great recipe! Every New Year's Day our family has an aged prime rib roast and every year I TRY to make yorkshire pudding with not very good results. This year I tried your recipe and it turned out great. I didn't have enough rendered fat from the roast (we like our rib roast rare and I had to shave off a lot of outer meat due to the aging. I added unsalted butter to the fat which equaled about 1/2 cup of liquid and divided it into a cast iron muffin pan with deep sections(ll. Got the liquid in the pan smoking hot before adding the batter. They puffed up beautifully and were not at all greasy but very moist. Family said to keep this recipe.

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Claire
Thanks for this recipe, in my house they have a running ongoing joke. I don't make pop-overs, I make pop-unders. So for New Year's Eve dinner we were having Prime Rib Roast and I decided to try your recipe. Well, it was delicious and they rose so much I thought were would pop right out of the muffin tins. Even my husband ask if I was proud of myself. Don't get me wrong. I been cooking for over 30+ years, and Yorkshire pudding would never come out right.
Thanks again
Terri