"Dr. Dog" wrote in message
>
> limey wrote:
>> "Dr. Dog" wrote in message >
>> > 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
>
> Indeed, what I was describing is called "popovers" by Americans, but
> it's the same substance. I've heard about your method before. I suspect
> it produces a softer product, but I like the crispiness of mine.
>
> My Mom used to bake it in a baking pan. I found it kind of squidgy. She
> used the same batter for toad-in-the-hole (or was it
> pigs-in-blankets?). Consequently I was "off" YP until adulthood, when I
> learned the method I posted, a blend of the Joy Of Cooking, muffin tins
> and high heat.
>
> Dog

Yes, toad-in-the-hole! What memories we have <G>. I must admit that as a
kid I liked the YP to be moist, especially flavoured with all the meat
juices. I'll have to give your method a go. All I remember from home was
that, for many women, making it produced wildly different results and they
were never really sure how it would turn out each time.

Dora