2 eggs
4oz plain flour
pinch salt
milk
lard

put one egg into a half pint mug and fill up to the top with milk

whisk with the other egg into the flour and salt until smooth

Now (Very important) allow to stand for minimum one hour. Longer if
possible.

Have the oven ready to be very hot

put the tin onto the fire and when the fat is sizzling pour in the
batter

Put into the hot oven

after the pudding has risen turn down the heat and continue to cook
until ready

I hope that helps

If you have any questions please ask

O A Yorkshire woman living in Scotland

"Ophelia" > ha scritto nel messaggio
k...
>2 eggs
> 4oz plain flour
> pinch salt
> milk
> lard
>
> put one egg into a half pint mug and fill up to the top with milk
>
> whisk with the other egg into the flour and salt until smooth
>
> Now (Very important) allow to stand for minimum one hour. Longer if
> possible.
>
> Have the oven ready to be very hot
>
> put the tin onto the fire and when the fat is sizzling pour in the batter
>
> Put into the hot oven
>
> after the pudding has risen turn down the heat and continue to cook until
> ready
>
> I hope that helps
>
> If you have any questions please ask
>
> O A Yorkshire woman living in Scotland

Well, I found the right person!
Thank you Ophelia
Also Debbie gave me a recipe and I can see that they are a little different.
I will try both and then I will keep the better one (for me, of coarse).
Cheers and
regards to your beautiful Scotland
Pandora


>
>

Pandora wrote:
> "Ophelia" > ha scritto nel messaggio
> k...
> >2 eggs
> > 4oz plain flour
> > pinch salt
> > milk
> > lard
> >
> > put one egg into a half pint mug and fill up to the top with milk
> >
> > whisk with the other egg into the flour and salt until smooth
> >
> > Now (Very important) allow to stand for minimum one hour. Longer if
> > possible.

It puffs even more beautifully if you "let it stand (rest) in the
refrigerator. The chilled batter going into the very hot grease will
make it puff more than if you just pour it in at room temperature.

N.

"nancy1" > wrote in message
ups.com...
>
> Pandora wrote:
>> "Ophelia" > ha scritto nel messaggio
>> k...
>> >2 eggs
>> > 4oz plain flour
>> > pinch salt
>> > milk
>> > lard
>> >
>> > put one egg into a half pint mug and fill up to the top with milk
>> >
>> > whisk with the other egg into the flour and salt until smooth
>> >
>> > Now (Very important) allow to stand for minimum one hour. Longer
>> > if
>> > possible.
>
> It puffs even more beautifully if you "let it stand (rest) in the
> refrigerator. The chilled batter going into the very hot grease will
> make it puff more than if you just pour it in at room temperature.

Exactly right) That is what I do

"nancy1" > ha scritto nel messaggio
ups.com...
>
> Pandora wrote:
>> "Ophelia" > ha scritto nel messaggio
>> k...
>> >2 eggs
>> > 4oz plain flour
>> > pinch salt
>> > milk
>> > lard
>> >
>> > put one egg into a half pint mug and fill up to the top with milk
>> >
>> > whisk with the other egg into the flour and salt until smooth
>> >
>> > Now (Very important) allow to stand for minimum one hour. Longer if
>> > possible.
>
> It puffs even more beautifully if you "let it stand (rest) in the
> refrigerator. The chilled batter going into the very hot grease will
> make it puff more than if you just pour it in at room temperature.

Ahhh! Ok! This is a good idea! I will do like you say!
Thanks
Pandora
>
> N.
>

"Pandora" > wrote in message
...
>
> "nancy1" > ha scritto nel messaggio
> ups.com...
>>
>> Pandora wrote:
>>> "Ophelia" > ha scritto nel messaggio
>>> k...
>>> >2 eggs
>>> > 4oz plain flour
>>> > pinch salt
>>> > milk
>>> > lard
>>> >
>>> > put one egg into a half pint mug and fill up to the top with milk
>>> >
>>> > whisk with the other egg into the flour and salt until smooth
>>> >
>>> > Now (Very important) allow to stand for minimum one hour. Longer
>>> > if
>>> > possible.
>>
>> It puffs even more beautifully if you "let it stand (rest) in the
>> refrigerator. The chilled batter going into the very hot grease will
>> make it puff more than if you just pour it in at room temperature.
>
> Ahhh! Ok! This is a good idea! I will do like you say!

This is turning out to be a really International Yorkshire Pudding LOL

"Ophelia" > ha scritto nel messaggio
.uk...
>
> "Pandora" > wrote in message
> ...
>>
>> "nancy1" > ha scritto nel messaggio
>> ups.com...
>>>
>>> Pandora wrote:
>>>> "Ophelia" > ha scritto nel messaggio
>>>> k...
>>>> >2 eggs
>>>> > 4oz plain flour
>>>> > pinch salt
>>>> > milk
>>>> > lard
>>>> >
>>>> > put one egg into a half pint mug and fill up to the top with milk
>>>> >
>>>> > whisk with the other egg into the flour and salt until smooth
>>>> >
>>>> > Now (Very important) allow to stand for minimum one hour. Longer if
>>>> > possible.
>>>
>>> It puffs even more beautifully if you "let it stand (rest) in the
>>> refrigerator. The chilled batter going into the very hot grease will
>>> make it puff more than if you just pour it in at room temperature.
>>
>> Ahhh! Ok! This is a good idea! I will do like you say!
>
> This is turning out to be a really International Yorkshire Pudding LOL

ROTFL It is true!
Pandora
>
>

Pandora wrote:
> "Ophelia" > ha scritto nel messaggio
> k...
> >2 eggs
> > 4oz plain flour
> > pinch salt
> > milk
> > lard
> >
> > put one egg into a half pint mug and fill up to the top with milk
> >
> > whisk with the other egg into the flour and salt until smooth
> >
> > Now (Very important) allow to stand for minimum one hour. Longer if
> > possible.

It puffs even more beautifully if you "let it stand" (rest) in the
refrigerator. The chilled batter going into the very hot grease will
make it puff more than if you just pour it in at room temperature.

N.

"Ophelia" > ha scritto nel messaggio
k...
>2 eggs
> 4oz plain flour
> pinch salt
> milk
> lard
>
> put one egg into a half pint mug and fill up to the top with milk
>
> whisk with the other egg into the flour and salt until smooth
>
> Now (Very important) allow to stand for minimum one hour. Longer if
> possible.
>
> Have the oven ready to be very hot
>
> put the tin onto the fire and when the fat is sizzling pour in the batter
>
> Put into the hot oven
>
> after the pudding has risen turn down the heat and continue to cook until
> ready


When they are ready? How much time after they risen. What color must they
have?
Thanks
Pandora

"Pandora" > wrote in message
...
>
> "Ophelia" > ha scritto nel messaggio
> k...
>>2 eggs
>> 4oz plain flour
>> pinch salt
>> milk
>> lard
>>
>> put one egg into a half pint mug and fill up to the top with milk
>>
>> whisk with the other egg into the flour and salt until smooth
>>
>> Now (Very important) allow to stand for minimum one hour. Longer if
>> possible.
>>
>> Have the oven ready to be very hot
>>
>> put the tin onto the fire and when the fat is sizzling pour in the
>> batter
>>
>> Put into the hot oven
>>
>> after the pudding has risen turn down the heat and continue to cook
>> until ready
>
>
> When they are ready? How much time after they risen. What color must
> they have?

Ok if you make a big one ie 28cm x 18cm it will be 25-30 minutes at
220c Once it is risen and crunchy it is ready. It must be a deep golden
colour

"Ophelia" > ha scritto nel messaggio
.uk...
>
> "Pandora" > wrote in message
> ...
>>
>> "Ophelia" > ha scritto nel messaggio
>> k...
>>>2 eggs
>>> 4oz plain flour
>>> pinch salt
>>> milk
>>> lard
>>>
>>> put one egg into a half pint mug and fill up to the top with milk
>>>
>>> whisk with the other egg into the flour and salt until smooth
>>>
>>> Now (Very important) allow to stand for minimum one hour. Longer if
>>> possible.
>>>
>>> Have the oven ready to be very hot
>>>
>>> put the tin onto the fire and when the fat is sizzling pour in the
>>> batter
>>>
>>> Put into the hot oven
>>>
>>> after the pudding has risen turn down the heat and continue to cook
>>> until ready
>>
>>
>> When they are ready? How much time after they risen. What color must they
>> have?
>
> Ok if you make a big one ie 28cm x 18cm it will be 25-30 minutes at 220c
> Once it is risen and crunchy it is ready. It must be a deep golden colour

Thank you Ophelia, I will make this week end. Then I tell you.
Cheers
Pandora
>
>

"Pandora" > wrote in message
...
>
> "Ophelia" > ha scritto nel messaggio
> .uk...
>>
>> "Pandora" > wrote in message
>> ...
>>>
>>> "Ophelia" > ha scritto nel messaggio
>>> k...
>>>>2 eggs
>>>> 4oz plain flour
>>>> pinch salt
>>>> milk
>>>> lard
>>>>
>>>> put one egg into a half pint mug and fill up to the top with milk
>>>>
>>>> whisk with the other egg into the flour and salt until smooth
>>>>
>>>> Now (Very important) allow to stand for minimum one hour. Longer
>>>> if possible.
>>>>
>>>> Have the oven ready to be very hot
>>>>
>>>> put the tin onto the fire and when the fat is sizzling pour in the
>>>> batter
>>>>
>>>> Put into the hot oven
>>>>
>>>> after the pudding has risen turn down the heat and continue to
>>>> cook until ready
>>>
>>>
>>> When they are ready? How much time after they risen. What color must
>>> they have?
>>
>> Ok if you make a big one ie 28cm x 18cm it will be 25-30 minutes at
>> 220c Once it is risen and crunchy it is ready. It must be a deep
>> golden colour
>
> Thank you Ophelia, I will make this week end. Then I tell you.

If you find that the pudding, when risen, begins to get dark turn down
the heat. Many ovens are different. In my oven I cook it for 10
minutes at 220c and then turn down to 180c for the remainder of the
time.

"Ophelia" > ha scritto nel messaggio
.uk...
>
> "Pandora" > wrote in message
> ...
>>
>> "Ophelia" > ha scritto nel messaggio
>> .uk...
>>>
>>> "Pandora" > wrote in message
>>> ...
>>>>
>>>> "Ophelia" > ha scritto nel messaggio
>>>> k...
>>>>>2 eggs
>>>>> 4oz plain flour
>>>>> pinch salt
>>>>> milk
>>>>> lard
>>>>>
>>>>> put one egg into a half pint mug and fill up to the top with milk
>>>>>
>>>>> whisk with the other egg into the flour and salt until smooth
>>>>>
>>>>> Now (Very important) allow to stand for minimum one hour. Longer if
>>>>> possible.
>>>>>
>>>>> Have the oven ready to be very hot
>>>>>
>>>>> put the tin onto the fire and when the fat is sizzling pour in the
>>>>> batter
>>>>>
>>>>> Put into the hot oven
>>>>>
>>>>> after the pudding has risen turn down the heat and continue to cook
>>>>> until ready
>>>>
>>>>
>>>> When they are ready? How much time after they risen. What color must
>>>> they have?
>>>
>>> Ok if you make a big one ie 28cm x 18cm it will be 25-30 minutes at
>>> 220c Once it is risen and crunchy it is ready. It must be a deep golden
>>> colour
>>
>> Thank you Ophelia, I will make this week end. Then I tell you.
>
> If you find that the pudding, when risen, begins to get dark turn down the
> heat. Many ovens are different. In my oven I cook it for 10 minutes at
> 220c and then turn down to 180c for the remainder of the time.

Ohh! Yes! And what kind of function do you use for the oven? Do you put on
"wind function" or electric fire up and down, or only down?
Sorry for all these questions but I don't want make errors!
Pandora
>
>

On Fri, 05 Aug 2005 17:34:19 GMT, "Ophelia" >
wrote:

>2 eggs
>4oz plain flour
>pinch salt
>milk
>lard
>
>put one egg into a half pint mug and fill up to the top with milk
>
>whisk with the other egg into the flour and salt until smooth
>
>Now (Very important) allow to stand for minimum one hour. Longer if
>possible.
>
>Have the oven ready to be very hot
>
>put the tin onto the fire and when the fat is sizzling pour in the
>batter
>
>Put into the hot oven
>
>after the pudding has risen turn down the heat and continue to cook
>until ready

Well now Ophelia, I have heard of Yorkshire Pudding before but I don't
know if I want to try it...did you leave out the sugar? What would
folks over here in the "Colonies" call Yorkshire pudding...an
Omelet...pie crust...custard? Help me understand the texture and
flavor of Yorkshire Pudding!

Bill

On Sat, 06 Aug 2005 15:03:54 GMT, Bill wrote:


>
>Well now Ophelia, I have heard of Yorkshire Pudding before but I don't
>know if I want to try it...did you leave out the sugar? What would
>folks over here in the "Colonies" call Yorkshire pudding...an
>Omelet...pie crust...custard? Help me understand the texture and
>flavor of Yorkshire Pudding!
>
>Bill
>
Similar to a popover?

Pan Ohco

"Pan Ohco" > wrote in message
...
> On Sat, 06 Aug 2005 15:03:54 GMT, Bill wrote:
>
>
>>
>>Well now Ophelia, I have heard of Yorkshire Pudding before but I don't
>>know if I want to try it...did you leave out the sugar? What would
>>folks over here in the "Colonies" call Yorkshire pudding...an
>>Omelet...pie crust...custard? Help me understand the texture and
>>flavor of Yorkshire Pudding!
>>
>>Bill
>>
> Similar to a popover?

Help Debbie! I don't know what a popover is

"Ophelia" > wrote
>
> "Pan Ohco" > wrote in message
> ...

>> Similar to a popover?

Quite, except heavier. I've only heard of them being
made using drippings from a roast as the fat, but I'm
sure there are other methods.

Yes, like a popover in that it's full of air in the middle.
I've got a horrific craving for them since these thread
started, I am helpless for popovers.

> Help Debbie! I don't know what a popover is

They are light breads that are made individually in
like ... muffin pans. They puff up and are all air
inside, with a yummy crust. Plenty of room for
lots of butter. (smile)

nancy

"Nancy Young" > wrote in message
...
>
> "Ophelia" > wrote
>>
>> "Pan Ohco" > wrote in message
>> ...
>
>>> Similar to a popover?
>
> Quite, except heavier. I've only heard of them being
> made using drippings from a roast as the fat, but I'm
> sure there are other methods.

Yes I usually use drippings. It gives a lovely flavour

>
> Yes, like a popover in that it's full of air in the middle.
> I've got a horrific craving for them since these thread
> started, I am helpless for popovers.

LOL

>
>> Help Debbie! I don't know what a popover is
>
> They are light breads that are made individually in
> like ... muffin pans. They puff up and are all air
> inside, with a yummy crust. Plenty of room for
> lots of butter. (smile)

Ahh thank you. I sometimes make YP in muffin tins. It still comes out
the same as a big one though It is just quicker to cook that way.

"Nancy Young" > wrote in message
...
>
> "Ophelia" > wrote
>>
>> "Pan Ohco" > wrote in message
>> ...
>
>>> Similar to a popover?
>
> Quite, except heavier. I've only heard of them being
> made using drippings from a roast as the fat, but I'm
> sure there are other methods.
>
> Yes, like a popover in that it's full of air in the middle.
> I've got a horrific craving for them since these thread
> started, I am helpless for popovers.
>
>> Help Debbie! I don't know what a popover is
>
> They are light breads that are made individually in
> like ... muffin pans. They puff up and are all air
> inside, with a yummy crust. Plenty of room for
> lots of butter. (smile)
>
> nancy
>
Or ... gravy.

Ophelia wrote:
>> "Pan Ohco" > wrote in message
>> ...
>>> On Sat, 06 Aug 2005 15:03:54 GMT, Bill wrote:
>>>
>>>
>>>>
>>>> Well now Ophelia, I have heard of Yorkshire Pudding before but I
>>>> don't know if I want to try it...did you leave out the sugar? What
>>>> would folks over here in the "Colonies" call Yorkshire pudding...an
>>>> Omelet...pie crust...custard? Help me understand the texture and
>>>> flavor of Yorkshire Pudding!
>>>>
>>>> Bill
>>>>
>>> Similar to a popover?
>>
>> Help Debbie! I don't know what a popover is

Basically they are the same thing. A popover is baked in a greased pan..
and Yorkshire Pudding is cooked in the meat drippings.

Debbie

"Debbie" > wrote in message
...
> Ophelia wrote:
>>> "Pan Ohco" > wrote in message
>>> ...
>>>> On Sat, 06 Aug 2005 15:03:54 GMT, Bill wrote:
>>>>
>>>>
>>>>>
>>>>> Well now Ophelia, I have heard of Yorkshire Pudding before but I
>>>>> don't know if I want to try it...did you leave out the sugar? What
>>>>> would folks over here in the "Colonies" call Yorkshire
>>>>> pudding...an
>>>>> Omelet...pie crust...custard? Help me understand the texture and
>>>>> flavor of Yorkshire Pudding!
>>>>>
>>>>> Bill
>>>>>
>>>> Similar to a popover?
>>>
>>> Help Debbie! I don't know what a popover is
>
> Basically they are the same thing. A popover is baked in a greased
> pan..
> and Yorkshire Pudding is cooked in the meat drippings.

ta

Debbie wrote:

> >>
> >> Help Debbie! I don't know what a popover is
>
> Basically they are the same thing. A popover is baked in a greased pan..
> and Yorkshire Pudding is cooked in the meat drippings.
>

In the Joy of Cooking, it is the same recipe for the batter. If you don't
have enough meat drippings for the yorkies, you can use melted butter or oil.

On Sat, 06 Aug 2005 10:52:20 -0500, Pan Ohco wrote:

> On Sat, 06 Aug 2005 15:03:54 GMT, Bill wrote:
>
>
> >
> >Well now Ophelia, I have heard of Yorkshire Pudding before but I don't
> >know if I want to try it...did you leave out the sugar? What would
> >folks over here in the "Colonies" call Yorkshire pudding...an
> >Omelet...pie crust...custard? Help me understand the texture and
> >flavor of Yorkshire Pudding!
> >
> >Bill
> >
> Similar to a popover?
>
Yes, almost exactly - so think "plain popover". Popovers have a lot
of variations... and yorkshire pudding has - one.

"sf" > wrote in message
...
> On Sat, 06 Aug 2005 10:52:20 -0500, Pan Ohco wrote:
>
>> On Sat, 06 Aug 2005 15:03:54 GMT, Bill wrote:
>>
>>
>> >
>> >Well now Ophelia, I have heard of Yorkshire Pudding before but I
>> don't
>> >know if I want to try it...did you leave out the sugar? What would
>> >folks over here in the "Colonies" call Yorkshire pudding...an
>> >Omelet...pie crust...custard? Help me understand the texture and
>> >flavor of Yorkshire Pudding!
>> >
>> >Bill
>> >
>> Similar to a popover?
>>
> Yes, almost exactly - so think "plain popover". Popovers have a lot
> of variations... and yorkshire pudding has - one.

Not exactly. You can pour the batter over fruit or have the YP with
syrup or jam
>

"Bill" > ha scritto nel messaggio
...
> On Fri, 05 Aug 2005 17:34:19 GMT, "Ophelia" >
> wrote:
>
>>2 eggs
>>4oz plain flour
>>pinch salt
>>milk
>>lard
>>
>>put one egg into a half pint mug and fill up to the top with milk
>>
>>whisk with the other egg into the flour and salt until smooth
>>
>>Now (Very important) allow to stand for minimum one hour. Longer if
>>possible.
>>
>>Have the oven ready to be very hot
>>
>>put the tin onto the fire and when the fat is sizzling pour in the
>>batter
>>
>>Put into the hot oven
>>
>>after the pudding has risen turn down the heat and continue to cook
>>until ready
>
> Well now Ophelia, I have heard of Yorkshire Pudding before but I don't
> know if I want to try it...did you leave out the sugar? What would
> folks over here in the "Colonies" call Yorkshire pudding...an
> Omelet...pie crust...custard? Help me understand the texture and
> flavor of Yorkshire Pudding!
>
> Bill

I look it as a salted muffins. I will eat YP instead of bread or with some
sauce with my cocktail.
Pandora
>
>

"Bill" > wrote in message
...
> On Fri, 05 Aug 2005 17:34:19 GMT, "Ophelia" >
> wrote:
>
>>2 eggs
>>4oz plain flour
>>pinch salt
>>milk
>>lard
>>
>>put one egg into a half pint mug and fill up to the top with milk
>>
>>whisk with the other egg into the flour and salt until smooth
>>
>>Now (Very important) allow to stand for minimum one hour. Longer if
>>possible.
>>
>>Have the oven ready to be very hot
>>
>>put the tin onto the fire and when the fat is sizzling pour in the
>>batter
>>
>>Put into the hot oven
>>
>>after the pudding has risen turn down the heat and continue to cook
>>until ready
>
> Well now Ophelia, I have heard of Yorkshire Pudding before but I don't
> know if I want to try it...did you leave out the sugar? What would
> folks over here in the "Colonies" call Yorkshire pudding...an
> Omelet...pie crust...custard? Help me understand the texture and
> flavor of Yorkshire Pudding!

Hi Bill)

It is not sweet. It is eaten with beef and veggies and gravy

It is made with similar batter to pancakes but the batter puffs up and
becomes crispy

On Sat, 06 Aug 2005 16:06:58 GMT, "Ophelia" >
wrote:

>
>"Bill" > wrote in message
.. .
>> On Fri, 05 Aug 2005 17:34:19 GMT, "Ophelia" >
>> wrote:
>>
>>>2 eggs
>>>4oz plain flour
>>>pinch salt
>>>milk
>>>lard
>>>
>>>put one egg into a half pint mug and fill up to the top with milk
>>>
>>>whisk with the other egg into the flour and salt until smooth
>>>
>>>Now (Very important) allow to stand for minimum one hour. Longer if
>>>possible.
>>>
>>>Have the oven ready to be very hot
>>>
>>>put the tin onto the fire and when the fat is sizzling pour in the
>>>batter
>>>
>>>Put into the hot oven
>>>
>>>after the pudding has risen turn down the heat and continue to cook
>>>until ready
>>
>> Well now Ophelia, I have heard of Yorkshire Pudding before but I don't
>> know if I want to try it...did you leave out the sugar? What would
>> folks over here in the "Colonies" call Yorkshire pudding...an
>> Omelet...pie crust...custard? Help me understand the texture and
>> flavor of Yorkshire Pudding!
>
>Hi Bill)
>
>It is not sweet. It is eaten with beef and veggies and gravy
>
>It is made with similar batter to pancakes but the batter puffs up and
>becomes crispy
>

Thank You! I must give this a try...it sounds delicious!

Bill

On Sat, 06 Aug 2005 16:06:58 GMT, Ophelia wrote:

>
> "Bill" > wrote in message
> ...
> > On Fri, 05 Aug 2005 17:34:19 GMT, "Ophelia" >
> > wrote:
> >
> >>2 eggs
> >>4oz plain flour
> >>pinch salt
> >>milk
> >>lard
> >>
> >>put one egg into a half pint mug and fill up to the top with milk
> >>
> >>whisk with the other egg into the flour and salt until smooth
> >>
> >>Now (Very important) allow to stand for minimum one hour. Longer if
> >>possible.
> >>
> >>Have the oven ready to be very hot
> >>
> >>put the tin onto the fire and when the fat is sizzling pour in the
> >>batter
> >>
> >>Put into the hot oven
> >>
> >>after the pudding has risen turn down the heat and continue to cook
> >>until ready
> >
> > Well now Ophelia, I have heard of Yorkshire Pudding before but I don't
> > know if I want to try it...did you leave out the sugar? What would
> > folks over here in the "Colonies" call Yorkshire pudding...an
> > Omelet...pie crust...custard? Help me understand the texture and
> > flavor of Yorkshire Pudding!
>
> Hi Bill)
>
> It is not sweet. It is eaten with beef and veggies and gravy
>
> It is made with similar batter to pancakes but the batter puffs up and
> becomes crispy
>
Want one for breakfast? Call it a Dutch Baby!
http://www.askachef.com/recipe/recip...?RecipeID=1006

Sorry, I couldn't help it.
LOL!

"Bill" > wrote in message
...
> On Fri, 05 Aug 2005 17:34:19 GMT, "Ophelia" >
> wrote:
>
>>2 eggs
>>4oz plain flour
>>pinch salt
>>milk
>>lard
>>
>>put one egg into a half pint mug and fill up to the top with milk
>>
>>whisk with the other egg into the flour and salt until smooth
>>
>>Now (Very important) allow to stand for minimum one hour. Longer if
>>possible.
>>
>>Have the oven ready to be very hot
>>
>>put the tin onto the fire and when the fat is sizzling pour in the
>>batter
>>
>>Put into the hot oven
>>
>>after the pudding has risen turn down the heat and continue to cook
>>until ready
>
> Well now Ophelia, I have heard of Yorkshire Pudding before but I don't
> know if I want to try it...did you leave out the sugar? What would
> folks over here in the "Colonies" call Yorkshire pudding...an
> Omelet...pie crust...custard? Help me understand the texture and
> flavor of Yorkshire Pudding!
>
> Bill
>
>
A popover!

My mom would make Yorkshire pudding to serve with roast beef and gravy
(made from the beef drippings). Personally, Yorkshire Pudding reminds
me of a popover in taste and texture. It'a absolute Heaven! Carol

Our life may not always be the party we would have chosen, but while we
are here, we may as well dance!

"Carol Garbo" > ha scritto nel messaggio
...
> My mom would make Yorkshire pudding to serve with roast beef and gravy
> (made from the beef drippings). Personally, Yorkshire Pudding reminds
> me of a popover in taste and texture. It'a absolute Heaven! Carol

Ohhh! Yes! I like them very much!!!!!! they are Paradise!
Pandora

>
> Our life may not always be the party we would have chosen, but while we
> are here, we may as well dance!
>

" Our life may not always be the party we would have chosen, but while we
are here, we may as well dance"

> Pandora posted this, and I saved it before the deluge. It is charmingly
insightful,and captures the ethos of the 'now really' Deep South. We have a
sense of time, place and deep rooted respect for religion that no matter how
we try, can not avoid. I have been remiss in answering some posts,and for
that I apoligize to all. As a Trombonist I have done many gravesite
'Dixieland Salutes' that as the mourners approach "Just a Closer Walk With
Me" was played,the service ended and a designated person shouted "Lay him
down boys,it's time to get on with the living". "When the Saints Go Marching
In" escorted the mourners to their cars. I was doing well until last night
and Faith Hill and some great nusicians did "Take My Hand Precious Lord" on
NBC.

Choke..Gotta go.

Hubert

> >
>
>

"hubert liverman" > ha scritto nel messaggio
...
>" Our life may not always be the party we would have chosen, but while we
> are here, we may as well dance"
>
>> Pandora posted this, and I saved it before the deluge. It is charmingly
> insightful,and captures the ethos of the 'now really' Deep South. We have
> a
> sense of time, place and deep rooted respect for religion that no matter
> how
> we try, can not avoid. I have been remiss in answering some posts,and for
> that I apoligize to all. As a Trombonist I have done many gravesite
> 'Dixieland Salutes' that as the mourners approach "Just a Closer Walk With
> Me" was played,the service ended and a designated person shouted "Lay him
> down boys,it's time to get on with the living". "When the Saints Go
> Marching
> In" escorted the mourners to their cars. I was doing well until last night
> and Faith Hill and some great nusicians did "Take My Hand Precious Lord"
> on
> NBC.
>
> Choke..Gotta go.
>
> Hubert

I dont't understand. What and when have I posted?
Cheers
Pandora
>
>> >
>>
>>
>
>

Oops...

> Choke..Gotta go.

Lasses Le Bon Temps Roulez!
>
> Hubert
>
> > >
> >
> >
>
>