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Anyone know what this is called?

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That would work well for my husband and son, who like to eat one item at a time--on steak nights, it goes: all the steak, then all the baked potato, then all the salad. Me, I like a bite of this and a bite of that, so I'd want the YP at the same time as the roast. Then again, I could make a meal out of the YP alone, if allowed to!


forgot to say that in Yorkshire they serve just the puddings and gravy on their own. then the plates are taken away and return with a Sunday roast on them


I don't have lard, but I put a big pat of butter, instead of drippings, in the muffin cups for my vegetarian daughters. And they have no idea just how good it is with the gravy, of course--you got it, gemstone!


I make mine individually and so do my Yorkshire relatives. don't know anybody who makes the big ones nowadays. except if you are making the gorgeous Toad in the Hole. Or in an English pub you might get a large individual YP inside which your dinner would be served. Darn now you have all made me hungry. We are having lamb chops today so no Yorkshires.


Kuchen kibblenibble?


Not a calorie in a carload. . . .


My mother (and grandmother) always said that you had to have a dab of lard at the bottom of each muffin cup to tell you when they were ready for the Yorkshire pudding ever...only my sister's comes close. And you always top with yummy gravy from the roast!


Yup, it's a popover/Yorkshire pudding, which are made from the same batter, but the latter has drippings from the roast beef and is usually made in one big pan for all to share, rather than individual cups the way popovers are. When people cooked over open fires in a fireplace, the pan with the batter was set under the spit holding the beef, which dripped into it as it was roasting. When I make it now, I take some of the drippings from the roast beef pan and put them in the bottoms of extra large muffin tins, so that I get a combination of the flavors of Yorkshire pudding with the convenience of individual servings. I find that it bakes more uniformly that way, too, than trying to get a big pan evenly cooked from edge to center...


looks like it is sitting on mashed potatoes. Yes, you need roast beef. If it was Yorkshire Pudding like my English grandmother made it would be cut in squares - that's why I suggested popover. Either one is grand food!


Looks like a popover to me. Eggs, milk, flour, yum


It looks like an enormous Yorkshire pudding to me,made from an egg, flour and milk batter usually served with roast beef in the UK. Can't see any beef though so maybe it's a vegetarian dinner!