"Nancy2" > wrote in message
news:d9b7d82a-9e2f-45bd-a3b4-

I think one of the old-time methods is to make the pudding in a pan
where the roast has dripped its goodies - making a larger single
pudding, which can be cut into squares. I've done it that way, and in
individual popover tins, and like the squares better, in all respects.

My mother put the roast on a heavy three-legged wire trivet set into the
pudding pan, so that the juices just dripped into the pudding. My guess is
that when she took the roast out to rest, she stirred the drippings into the
pudding and let 'er rip.

Felice