# Describe Yorkshire Pudding **URL:** \ **Category:** Cafe Society\ **Created:** [September 3, 2007, 3:20pm UTC](https://boards.straightdope.com/t/describe-yorkshire-pudding/417902 "2007-09-03T15:20:21Z")\ **Posts on this page:** 8\ **Page:** 3
**Author:** ![Sierra\_Indigo](https://avatars.discourse-cdn.com/v4/letter/s/f0a364/32.png) [@Sierra\_Indigo](https://boards.straightdope.com/u/Sierra_Indigo)\ **Post date:** [September 4, 2007, 9:11pm UTC](https://boards.straightdope.com/t/describe-yorkshire-pudding/417902/41 "2007-09-04T21:11:50Z")
[QUOTE=Mangetout] What is the method of preparation? - I ask because some of the batter mixes I’ve seen (I think they were for pancake batter, although they might have been multi-purpose) say ‘just add eggs and milk!’ - which is another way of saying ‘sucker! - you just bought a very expensive little bag of flour!’ [/QUOTE] Oh yes, that’s exactly it. Though for some reason mine asks for egg and water (it’s got milk powder in it I think). I’m fully cognizant of the fact that I’ve just bought a very expensive box of flour. But I’m a creature of minimum effort, and the box is great in that all of the proportions are just right. Besides, hubby likes 'em so I’m doing something right 😃 And they were absolutely gorgeous last night! ---
**Author:** ![Nars\_Glinley](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/nars_glinley/32/8177_2.png) [@Nars\_Glinley](https://boards.straightdope.com/u/Nars_Glinley)\ **Post date:** [September 5, 2007, 2:41am UTC](https://boards.straightdope.com/t/describe-yorkshire-pudding/417902/42 "2007-09-05T02:41:40Z")
[QUOTE=chowder] ‘ecky thump lad, tha’s reet tha’ knows, Lancashire through and through 😃 [/QUOTE] Ahem. > [@From the rules](#): > > The common language of all the moderators of this message board is English. For that reason we ask that all posts on this message board be made in English. 😃 Thanks for all the information. Bread made with meat drippings sounds like the perfect companion for roast beef. I’ll probably substitute mashed potatoes for roasted ones because that’s the way I was raised. I think I’d serve too just because you can’t have too many starches in a meal. PS. What does the quoted portion mean in 'Mercan? ---
**Author:** ![chowder](https://avatars.discourse-cdn.com/v4/letter/c/977dab/32.png) [@chowder](https://boards.straightdope.com/u/chowder)\ **Post date:** [September 5, 2007, 7:30am UTC](https://boards.straightdope.com/t/describe-yorkshire-pudding/417902/43 "2007-09-05T07:30:05Z")
Ahem, for the benefit of **KRM** a translation is: " I say my good fellow, you are perfectly correct , I was indeed born in Lancashire" Sithee? 🙂 ---
**Author:** ![si\_blakely](https://avatars.discourse-cdn.com/v4/letter/s/d9b06d/32.png) [@si\_blakely](https://boards.straightdope.com/u/si_blakely)\ **Post date:** [September 5, 2007, 12:35pm UTC](https://boards.straightdope.com/t/describe-yorkshire-pudding/417902/44 "2007-09-05T12:35:29Z")
In addition to the excellent advice in this thread, avoid the temptation to overwork the batter before letting it rest. You don’t want too much air in it. I use olive oil - it gets hot but does not burn at roasting temps. We love yorkies - I hve to resist the temptation to make then whenever I roast some meat. Si ---
**Author:** ![WhyNot](https://avatars.discourse-cdn.com/v4/letter/w/c77e96/32.png) [@WhyNot](https://boards.straightdope.com/u/WhyNot)\ **Post date:** [September 5, 2007, 1:34pm UTC](https://boards.straightdope.com/t/describe-yorkshire-pudding/417902/45 "2007-09-05T13:34:48Z")
Hey, is a muffin tin an acceptable substitute for a popover pan for Yorkshire Pudding purposes? I know they’re not as deep. ---
**Author:** ![si\_blakely](https://avatars.discourse-cdn.com/v4/letter/s/d9b06d/32.png) [@si\_blakely](https://boards.straightdope.com/u/si_blakely)\ **Post date:** [September 5, 2007, 1:36pm UTC](https://boards.straightdope.com/t/describe-yorkshire-pudding/417902/46 "2007-09-05T13:36:23Z")
[QUOTE=WhyNot] Hey, is a muffin tin an acceptable substitute for a popover pan for Yorkshire Pudding purposes? I know they’re not as deep. [/QUOTE] I use large muffin tins Si ---
**Author:** ![Sierra\_Indigo](https://avatars.discourse-cdn.com/v4/letter/s/f0a364/32.png) [@Sierra\_Indigo](https://boards.straightdope.com/u/Sierra_Indigo)\ **Post date:** [September 5, 2007, 9:01pm UTC](https://boards.straightdope.com/t/describe-yorkshire-pudding/417902/47 "2007-09-05T21:01:31Z")
I use “Texas” muffin tins to make my Yorkies. I have made a big Yorkie in a cake tin, but that was a hassle. Muffin tins make Yorkies that are just the right size for 2 or so per person. ---
**Author:** ![GorillaMan](https://avatars.discourse-cdn.com/v4/letter/g/50afbb/32.png) [@GorillaMan](https://boards.straightdope.com/u/GorillaMan)\ **Post date:** [September 5, 2007, 10:17pm UTC](https://boards.straightdope.com/t/describe-yorkshire-pudding/417902/48 "2007-09-05T22:17:07Z")
One large one can be made in a glass oven dish, too. Works quite well, actually, because once pre-heated, the dish retains a lot of heat when the batter is added. [Previous page](https://boards.straightdope.com/t/describe-yorkshire-pudding/417902.md?page=2)