Wow! I just got an education. I've been making "Yorkshire Puddings" for years and never heard of a 'popover' before. What's the difference? Just the use of pan drippings for the fat? I use vegetable oil so that they are vegitarian and have a bit less cholesterol. That pan is a rip off. Who's got a kitchen or budget big enough for every single purpose item anyway. The English Expats that I got the recipe from use big wide muffin cups and they are beautiful and full. I'm looking forward to trying this with bread flour to see the difference from AP flour. I've always mixed a bit of whole wheat flour in for the flavor and health and now I think it may help them rise better too. I had no idea this would work without pre heating the pan, but I will continue to do so anyway. Don't want to tempt fate. Thanks so much for all of your expertise! Exactly, April, the difference is the use of pan drippings in Yorkshire pudding, and the way it's made in a full pan, rather than a muffin or popover pan PJH

• Reply