Stark wrote:

> In article >, Terry Pulliam
> Burd > wrote:
>
>
>>On Wed, 22 Dec 2004 16:09:37 -0500, "limey" >
>>wrote:
>>
>>
>>>>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.
>>
>>Okay, now I'm getting a headache from contradictory suggestions.
>>Should I, perhaps, limit myself to Brit suggestions??
>>
>>This is what happens when a 30th (or something) generation USAian of
>>English/Welsh/Irish extraction gets nostalgic about his heritage.
>>OTOH, we're both of English/Welsh/Irish extraction and I'm the one who
>>is baking a French Boche de Noel for dessert <shrug> I *am* doing
>>crackers, however! And everyone has to wear a hat!
>>
>>Terry "Squeaks" Pulliam Burd
>>AAC(F)BV66.0748.CA
>>
>
>
> I suspect the roasting pan versus popover version of Yorkshire pudding
> may reflect different tastes of Brits and Americans. That is, drier
> versus moister or as some have termed it, squidgy. Remember, some
> Brits like "bread sauce" for the holidays.

I believe the roasting pan version is the 'authentic' one. I
imagine that if the meat juices have been allowed to drip on it,
it must be the stuff that childhood dreams are made on. It has
two very different textures. The bottom is basically a pancake
like thing, the edges are light and hollow and golden brown and
crisp.

The smaller version does not develop the pancakey bit. It is all
crisp. Even in Britain this type is taking over. People eat large
joints of meat less often, the small type can supposedly be
frozen and it is easier in restaurants and canteens.

You are wrong about some Brits liking Bread Sauce, they all do
except me, I truly loathe it.

Phil