Yorkshire Pudding and Golden syrup

[Barb Roberts]

Sorry if this is late. I even posted it to the wrong list, and had to 
get elves help me. Oh la la

I grew up eating Yorkshire pudding. It is alive and well in the 
Southern US
cooking.

Yorkshire Pudding is not a pastry. Not at all. Rather, It's made from a
popover batter (a light "eggy" pancake batter) that is cooked in the 
juices from a roast or in
away that catches some of the juices. The batter is poured around or 
under a cooking
roast (if you have the roast on a rack above the drip pan.) Sometimes 
Yorkshire pudding is
cooked in a hotter oven after the roast is finished. The outside edge 
puffs up (the
popover) while the center stays flat and flavorful.

Thanks to the person who mentioned a way to recreate Golden Syrup. 
Where I
live (in theUS) it's very expensive, if you find it at all . It's makes 
wonderful
gingerbread though.

Barbara Roberts (Ivogun)