They serve some very good popovers with strawberry butter at the Neiman Marcus restaurants. At least in Atlanta, once upon a time. I think it was Zodiac, though it's probably had a makeover and a name change.

The popovers were so delicious, I had to make them with prime rib for Christmas dinners. Sometimes in a square pan with drippings, sometimes in muffin tins which made them a bit lighter. Not at all hard to make.

http://www.grouprecipes.com/95177/ne...et-recipe.html

I think it was English restaurants that got the bad rap rather than English home cooking.

Is there anyplace on Earth with truly bad home cooking?

Ever eaten at a Little Chef or Wimpy's outlet? ;)

More seriously, the food revival in England seems to have begun sometimes in the early or mid 90's. I remember to have noticed that something was going on when the publishers of "Loaded" launched a "laddish" food magazine sometime in 96 or 97.

I find popovers a different consistency to yorkshire puddings - perhaps because they have baking powder, rather than relying on hot air alone to make them rise?

The baking powder must make a difference, but the roast drippings/butter added to the batter make it a Yorkshire pudding to me. Popovers a nice treat, but the pudding is meant to fill you up, especially if served before the rest of the meal, which I've never done. I've always served it as a side dish. This is what I think of as a Yorkshire pudding--

http://simplyrecipes.com/recipes/yorkshire_pudding/

My late M-i-L found a recipe in a Canadian newspaper years back (lots of British immigrants then) and used it a lot. Very simple and works reliably.

My mom tried making yorkshire pudding a little while ago and for her first time it turned out well. In fact, it was better than the Gordon Ramsay version at the Savoy Grill (where we went for Sunday roast).

Hi

Just had a couple with our roast beef for sunday dinner.

Regards

TBS

Yorkshire lass born and bred here. I LOVE Yorkshire Pud. Had it in individual little tins, big tins, GIANT tins at the local pub.

My mum always said the way to a great Yorkshire pud is to use 3 eggs, put lard (animal fat) in the tin and don't put the batter in until the melted lard starts to smoke.......can't beat mums puds.

Have also had them as a pudding with treacle on them.

When I grew up we used to save one small Yorkshire pud for out little old Jack Russell. She used to take them out to the garden and bury them. She would go back a day later and dig her pud up and then eat it! :eek:

Love me a good yorkie pud... thanks for the link!

There's a pub near where I live in the UK that serves a "mini Sunday roast" = roast beef and veggies placed in a plate size (8" diameter maybe) Yorkshire pudding with gravy on the side.

Very yummy...looking forward to having it when I get home next month!

:)

Baking powder in a popover?!

That's for those too lazy to beat the eggs properly and wait for the fat to preheat. I've a dozen or more popover recipes and not one calls for baking powder. Eggs, milk, flour + hot fat in varying ratios.

Aunt Bessie's frozen ones are the best.

They don't taste of anything!

Very, very hot beef dripping in a solid, very hot pan is the key. Semi-skimmed milk works best as does giving the batter a little rest before using.

They are absolutely the antithesis of what a yorkshire pud should be - light, tasty, fresh. They are just frozen heavy lumps!