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.