I have always used Delia Smith's recipe for Yorkshire Pudding, and it has never failed me. I don't bother with little ones, I just make one big one and cut it into wedges with scissors to serve.

http://www.deliaonline.com/recipes/y...ng,745,RC.html

For Toad in the Hole, brown your sausages in the pan and add the batter. The sausages will be cooked when the batter is nicely golden and well risen.

Here's a pic of a popover pan with a popover in it. The ones I make are bigger. Here's my recipe which is really good with strawberry butter & these babies get huge:

POPOVERS (makes 6)
1 1/4 cups milk
1 1/4 cups flour
1/2 tsp salt
3 large eggs + 1 egg white

Preheat oven to 425°. Grease popover pan very well. Pour milk into a medium sized mixing bowl. Add flour & salt. With a whisk, beat until well blended. Do not overbeat. One at a time, add the eggs, beating in each until completely blended. Pour batter into popover cups, filling 3/4 full. Do not scrape bowl. Bake at 425 for 20 minutes. Reduce oven to 325° & continue baking 15-20 minutes or until golden brown. Serve immediately.

Oops, the link is missing. Here it is:

http://tinyurl.com/y84u8l

popovers (whatever they are) are not English so forget about those.

RE soggy or muffin-like Yorkshire puddings - you may be putting too much batter into each little compartment. You really only need a small amount. Get the fat smoking hot then put only a dessertspoon/2 teaspoon of batter in and do it very quickly and get them in the oven quickly while the fat is still hot. If you put in too much batter they won't rise properly.

Also, do NOT open the oven until they are done.

LoveItaly -Thank you very much! I'll give it a go.
Nona1 - I think I am putting far too much in each little pan but next time I am going for the one big pan only.
Thank you everyone else for alternate recipes!

Nona, popovers may not be English, but they are the same thing as Yorkshire pudding, just in another shape. I've even seen recipes that say "Yorkshire pudding or popovers" since the batter/dough is made exactly the same way.

From Wikpedia:

"Food historians generally agree that popovers are an American recipe. They descended from batter puddings made in England in the 17th century, namely Yorkshire pudding.

The first cookbook to print a recipe for popovers was Practical Cooking by M. N. Henderson published in 1876. The first book other than a cookbook to mention popovers was Jesuit's Ring by A. A. Hayes published in 1892.

In American Food (1974), author Evan Jones writes: "Settlers from Maine who founded Portland, Oregon Americanized the pudding from Yorkshire by cooking the batter in custard cups lubricated with drippings from the roasting beef (or sometimes pork); another modification was the use of garlic, and, frequently, herbs. The result is called Portland popover pudding: individual balloons of crusty meat-flavored pastry."

Most popovers today, however, are not flavored with meat or herbs. Instead, they have a buttery taste. They are generally served at breakfast or with meats at lunch and dinner."


Some might also argue that little Yorkshire puddings baked in individual muffin tins aren't really Yorkshire puddings.

Hi tod, I hope the receipe works for you. I failed to say that my grandmother was from London, going back generations. I am not good at baking desserts etc., but my grandmother's Yorkshire Pudding always turned out perfect so I hope yours does also. Let us know. BTW, everyone always used a metal pan not a glass one. Best wishes.

Wow! This is great!

I settled on waiting to go to England to try the Yorkshire Pudding! :)

I am cooking:

London Broil
English Peas (Easy way out)
Tomato and English Cuke Salad (easy way out)
Devonshire Cream and Mixed Berries!

Thank you all! I saved the websites so I can venture with more recipes!

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What's a London broil? that's not an English dish (or at least, not the English name for it).

Ah, I've just looked it up several recipes and sorry to disappoint you but this is not an English recipe at all. We don't do steak that way.

Wiki agrees: "Despite its name, this is entirely an American invention."

I always thought that London Broil was American for Mixed Grill.
I'd roast a nice joint of beef myself. That's very easy.

Agreed. I'm English and had never heard of London Broil (or English muffins for that matter!) until I moved to the U.S.

Also English here, and for that matter, what's a Tomato and English Cuke Salad

...and you've GOT to include some potatoes really, it's our staple! Mashed or roast are nice with beef.

Just roast a lump of beef in the oven, forget the 'London Broil' thing, with some potatoes and peas (by English peas I hope you mean the little green round things).

London Broil has nowt to do w/ London/the UK. It is just a term used in parts of the USA for a top round. Just a regular joint (roast) would be much more "English"

And you must include a potato dish - or three (roast and boiled new would be a good start)

if you're cooking beef, yoou want rib of beef. Accept nothing else.

(I've never heard of a "London broil" either, and I live in London)

God I love rib of beef or rib-eye steaks. Never buy anything else.

bit worried by the mixed berries, the English tend to be one berry at a time sort of people. If you start mixing stuff like that you'll hit a fruit salad and then what a revolution...

Much better would be Eton Mess; meringues, strawberries and whipped cream all mashed up together.