So,,,I am fascinated with this thread. Will want to try doing this....saw pics...look like really puffy muffins...as they were made in muffin pans, but then one mentioned Yorkshire pudding pan...so I went to amazon to check up out. What I saw leaves a question in my mind....the y/p pan has four sections, very shallow as opposed to muffin pans ...so what happens to the batter as it rises? I must be missing something....