Pudding Tales Part II

This is not actually a Part II. It is a correction thanks to my friend at Life on A Hill.  She correctly points out that I forgot to include Yorkshire pudding in my  recent post on pudding.

Indeed,  Yorkshire pudding is almost certainly to be confusing to many Americans.  We have something definitely yummy, popovers, that when explained to any English person of my acquaintance results in a failure of their particular yuck test.  Definitely not simply a case of confusion of common language but also of common foods used in uncommon ways.

You see dear British readers, a popover uses essentially the same batter and an outwardly similar cooking technique.  The result is a yummy confection that most Americans of my acquaintance devour hot from the over with melted butter and jam overflowing the hollow cavity onto fingers to be cleaned in a manner that does not lose any of the yummy essence.   They are hot and airy and eaten as hot as can be handled often for breakfast, at least in my family.

For my American readers, a Yorkshire pudding, has a long history being eaten with roast beef 1 and reigns today as a must have with Sunday Roast. It is so popular here that the batter can be found frozen in the grocery along with baked frozen Yorkshire puddings awaiting reheat for tonight’s dinner.

Being an AmerBrit I like both versions but given a choice I will always choose the breakfast version dripping over my fingers and down the side of my mouth.

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