Yorkshire puddings are a staple for a proper British Sunday roast, best enjoyed with gravy.
Popovers are a delightful treat for American breakfasts, slathered with butter and jam.
Quick quiz: How does a Brit-erican couple figure out these two treasures are the same tasty treat?
Answer: One tasty brunch at the Cliff House, and one very confused Brit. (Why would you have Yorkshire puddings for breakfast?!)
Since then, I've come to appreciate Yorkshire puddings as a Sunday evening treat. I don't dig on gravy, so I stick with butter (and occasionally sneak in some orange marmalade).
Sadly, there was something about the normal muffin-sized puddings that was lacking in appeal for me. I even went so far as to request there being sugar added to them one night (gasp!). But it still wasn't right.
Then I thought - hey, I just got these awesome tiny tins to make mini quiches, so why not use them for mini popovers (er, Yorkshire puddings).
"Ooh, can we call them Yorkies?"
"That's a dog."
"And a chocolate bar. Not for girls."
And voila: awesomeness.
These light, crispy. . . puddings. . . will knock your socks off! You'll be so impressed with yourself at how they seem to defy all laws of gravity and architecture, that you'll want to show them off to everyone. Just follow this recipe, and you'll achieve perfect results every time!