On Thu, 11 Sep 2008 17:47:50 -0500, Isabella Woodhouse
> wrote:

>In article >,
> wrote:
>
>> On Thu, 11 Sep 2008 10:44:03 -0500, Isabella Woodhouse
>> > wrote:
>>
>> >In article >,
>> > George Shirley > wrote:
>> >
>> >> Melba's Jammin' wrote:
>> >> > In article >,
>> >> > Brian Mailman > wrote:
>> >> >
>> >> >> Melba's Jammin' wrote:
>> >> >
>> >> >>> Did you look at the recipe, Jorge? It's sweet and spicy -- freshly
>> >> >>> ground allspice, ground cinnamon, half the clove they ask for (I'm SO
>> >> >>> leery of any more clove than a whisper), lemon zest, lemon juice.
>> >> >>> There's a hint of lemon.
>> >> >> With all due respect...it kinda sounds like catsup/ketchup jam.
>> >> >
>> >> > Huh! So it does! Chunkier, though. '-) A discernible lemon note.
>> >> > ("Lemon note." How's *that* for hoity-toity dressing up what was
>> >> > undoubtedly some poor farm woman's late season mumbling about "all those
>> >> > damned tomatoes and what am I supposed to DO with them all!!")
>> >> >> Then again, there are recipes for Tomato Soup Cake that turn out quite
>> >> >> well.
>> >> >
>> >> > My Spiced Tomato Jam looks pretty. Somewhere (here?) I read that it was
>> >> > good with hot (is there any other kind?) popovers. I've decided to
>> >> > crack a jar of it and try it out Ð Rob loves popovers. Maybe tonight.
>> >> > Pictures at 11:00.
>> >
>> >> What's a popover? Some sort of dish from Lower Slobbovia or what?
>> >
>> >Egad it's been ages since I heard someone say "Lower Slobbovia". But I
>> >can't recall the origin. Was that an Archie Bunker thing maybe?
>> >Popovers, btw, are a quick bread originally made by pouring the batter
>> >into the drippings of a roasting hunk of beef when it's nearly done. It
>> >would puff up like crazy into all kinds of weird shapes. But most people
>> >now mostly make them in popover pans where they are a bit less greasy.
>> >I'd love to find a gluten-free sub for popovers so I could put my tomato
>> >marmalade on them.
>> >
>> >Isabella
>>
>> Lower Slobbovia came from Al Capp's great L'il Abner comic strip.
>> What you describe as a popover, we always knew as Yorkshire Pudding.
>>
>> Ross.
>
>Indeed. Am I in error? I thought it was the same thing except that
>popovers were baked in a popover tin.

I don't think you are in error. I think it is just a case of different
names in different parts of the world.
I remember my Scots grandmother making what she called Yorkshire
pudding. She'd take the drippings from a beef roast and put a bit into
each opening of a muffin tin, then she'd heat them in a very hot oven,
add the batter and back into the oven. They took no time at all to
transform into a big, hollow, muffin looking things that everyone
loved. They sure tasted good soaked in gravy!

Ross.