"Dr. Dog" wrote in message >
> Terry Pulliam Burd wrote:
>
>> As to Phil's query "why all the dripping," the only recipes I
> have
>> (and the James Beard one I had planned to use) just said "drippings,"
>> not giving an amount. From what I'm seeing here, the drippings are
>> just used to coat the muffin tin and, one infers, give a bit of
> flavor
>> fo the pudding.
>
>
> Good for you, but steady on...you need more drippings than enough to
> merely *coat* the muffin tin. The batter cooks in the drippings. You
> need a good quarter-inch. Don't skimp on this, or the results will not
> be edible.
>
> Good Luck and Merry Christmas!
>
>
> Dog

Well, contrary to what Phil says, I grew up on my mother's Yorkshire Pudding
(the real thing).

When making the batter, she would always let it rest for a while. She would
roast the beef on a rack then pour the batter into the bottom of the pan
before the end of the roasting time. The juices from the beef would drip
down into the Pudding as it baked. Yum. I don't understand the muffin
tins - wouldn't the result be more like popovers?

Dora