Begin this recipe 30 minutes before the roast is done. Bake pudding while roast is standing.
Whisk together first 5 ingredients until smooth. Cover and chill 30 minutes.
Spoon 1/2 tablespoon pan drippings into each of 12 popover or muffin cups, and tilt to coat. Bake at 425° for 5 minutes. Quickly pour cold batter into hot pan; do not stir.
Bake for 15 minutes; reduce oven temperature to 350°, and bake an additional 15 minutes or until golden.
*Note: If pan drippings are not sufficient, supplement with olive oil.
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