Yorkshire Pud Redux?

The Other Dr. Gale & I have just finished a rather satisfying din of prime rib and Yorkshire Pud, à la Cook's Illustrated 's recipe. Yum. I'd forgotten just how good Yorkshire Pud can be. Now there is a truly neglected accompaniment. But there's a problem: we have a bunch of the individual pud servings left over and I haven't the least part of a clue about how to save them, then reconstitute them, for another day, Any of you have experience with this task?

TIA--

Geo

They might be a real good base for some type of poultry stuffing or perhaps a bread pudding.

Geo wrote:The Other Dr. Gale & I have just finished a rather satisfying din of prime rib and Yorkshire Pud, à la Cook's Illustrated 's recipe. Yum. I'd forgotten just how good Yorkshire Pud can be. Now there is a truly neglected accompaniment. But there's a problem: we have a bunch of the individual pud servings left over and I haven't the least part of a clue about how to save them, then reconstitute them, for another day, Any of you have experience with this task?

TIA--

Geo

I eat them all - Problem Solved

my yorkshire pudding from x-mas supper(beef drippings and pork lard in the batter). brilliant imho:

Made a dozen puds with drippings from a Fairway prime standing rib roast. For Boxing Day. Didn't have any leftovers.

Geo

PS. Prime is worth the extra $$. It really is.

What's wrong with just eating it cold out of the fridge for breakfast the next morning?

I did a large pan of Yorkshire Pudding for Christmas Eve this year. I used the dripping from the roast beef for gravy, so I roasted a couple beef short ribs in a pan to have drippings for the Yorkshire Pudding. I chilled the pudding batter in the freezer, heated the oven to 500, skimmed some of the fat off the top, and then combined. Was some of the nicest and puffiest pudding I've done.