Yorkshire pudding---- what are " they"...... Have heard talked about before- but now am very curious.....


Oops, just read above mine comment.......will look it up too

Tessagin the batter mix is easy to make getting them to rise and cook properly is the difficult bit. The key is to heat the oil until it is very hot and the batter sizzles as you pour it in the tin.

We always have it with prime rib. It's basically a popover batter. It tastes really good if you use a lot of the beef drippings.

I've never made it in a roast pot like I've seen it in movies, but I make pop-overs 3 or 4 times a year. Yum.

I had Yorkshire Pudding in England in the 60's. I love it!! It was originally made to eat with the gravy, before you had the meat entrée, so as not to eat very much meat. It was a cheap filler-upper.

My GM family was from England and we used to have it often, but only with beef!

Every Sunday, being from South Yorkshire and all ;)

I'm a Devon girl, and my Nan used to make the best Yorkshire Puddings....cooked in the roasting pan with hot beef drippings.....Nan's long gone, but I think of her often.

Oh yes......delicious with roast beef or prime rib (I think you Americans call it standing rib).

Ah, yes, Made it in the "good ol' days" when I could afford a standing rib roast.