"Ozgirl" > wrote in message
...
> I seem to recall my mother putting something like this over
> a thick beef casserole for last minutes of cooking, rather
> than in pans. Does that sound right?
>
Well, I guess that would be more of a dumpling mix. You couldn't call it
Yorkshire Pud, though! The fierce heat and fat sizzling in the pan is of the
essence, it's what explodes the mix outwards and gives it a lovely, light
crispness.

Nicky.

--
A1c 10.5/5.4/<6 T2 DX 05/2004
1g Metformin, 100ug Thyroxine
95/74/72Kg