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A cross between a popover and a soufflé, Yorkshire pudding is made from a basic batter of eggs, milk, and flour. This recipe is brought to us by chef Anne Willan, who uses pan drippings from the beef.

Source: Martha Stewart Living Television, December 2000
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  • aprilsteele
    2 JAN, 2013
    This recipe worked perfectly...I had a popover pan that I used...greased with pan drippings from my roast and pan heated ahead of adding the batter. High marks! Will use this recipe again.
    Reply
  • CookGirl14
    27 MAR, 2010
    Hi, from England! This recipe looks great and I can't wait to make it. I think I might make it in one dish and serve it as wedges, yummy. By the way it's spelt Toad-in-the-Hole and apples are a lovely edition.
    Reply
  • kelbel9
    21 DEC, 2009
    To keep them from sticking, I hope you can find a pan like I have. It's a popover pan that is nonstick and works great every time with no problems. Good luck!
    Reply
  • MamaRocks2
    1 DEC, 2009
    Help! i made this last night and even though I greased my pan, it stuck badly. I am wanting to make this for christmas dinner, any suggestions to get them out of the pan without distroying them?
    Reply
  • dorrainelmt
    20 DEC, 2008
    thank you for posting the recipie addy
    Reply
  • ltkingsbury
    14 DEC, 2008
    recipe did not appear.
    Reply
  • JoAnneBraden
    12 DEC, 2008
    I was this on your Christmas Special
    Reply
  • Ickie
    29 NOV, 2008
    the ingredients are listed, but no measures or baking instructions.
    Reply
  • bellepauly
    12 FEB, 2008
    Hi I am English one of my fav things in the world is Yorkshire puddings. My husbands American and loves them. You can make this into a dish all on its own by adding small sausages and cooked onions, serve with gravy (its called Toad in the whole). A very cheap, fast and easy dinner. Also when you make Sheperds pie serve it in a Yorkshire pudding and that is just extra yummy. I make this for my American friends in individual portions and they all love it.
    Reply

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