Janet wrote:
> In article >,
> says...
>> On Mon, 21 Nov 2011 17:18:20 -0800, wrote:
>>
>>> This is a tart that's a cross between a quiche and Yorkshire pudding.
>>> It's custard-y but puffs like Yorkshire pudding and oh-so-wonderful.
>>>
>>> Step by step and photos if you are interested.
>>> http://www.kokoscornerblog.com/mycor...acon-tart.html
>>>
>>> or
>>> http://tinyurl.com/7xc2swf
>> I have saved the recipe and printed it out. I want to try it ASAP.
>> Thanks for posting!
>
> If you like that you may enjoy a trad Brit recipe called Toad in the
> Hole; TITH has sausages cooked in the batter instead.
>
> Prick pork sausages and arrange them in the cooking dish; cook in a hot
> oven for 20 minutes till the fat runs (they shouldn't be brown yet). Drain
> off the excess fat and pour in the batter; return to oven for 30 mins
> until batter is risen and golden and sausages brown.
>
> slightly fancier version
>
> http://www.bbc.co.uk/food/recipes/toadinthehole_83871
>
> Janet.
>
>
Also, I have been reading about herby or fruity Yorkshire
puddings. They sound very tempting. As you (Janet) undoubtedly
know but others may not know, these puddings were not just done
under beef roasts.

I was sorely tempted to make such a thing yesterday and serve it
as it used to be served--before the meat (to dull the appetite).

--
Jean B.