Your popover recipe is much like our recipe for 'Yorkshire pudding' - flour, eggs, milk, salt - but we do not use any melted butter in our recipe. Yorkshire pudding is usually served up with the Sunday roast but, traditionally, they used to be served with gravy before the main meal of roast meat, roast potatoes and vegetables (depending on what was in season). We also use the batter for making 'toad in the hole' - a giant size pudding cooked in the roasting pan with a pound of sausages in with it (yummy)! I am definitely going to have a go at making your butter-enriched version of a good old Yorkshire classic staple. Thanks for sharing :^) Hope the volcanic ash isn't playing too much havoc with you and yours right now. Maybe you could set up a popover stand at the airport and make millions! :D ~ MaryJane

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