When you make a great Sunday roast, you want something to mop up that gravy. A yorkshire pudding is not a dessert but a kind of souffle roll that was made to go with a hearty dinner. The old "Joy of Cooking" has you make the batter from warm milk and eggs, then refrigerate and bring back to room temp. I never seem to be that organized and I'm lucky to have the 15-20 minutes while the roast rests. If you remember to get your milk, butter and eggs to room temp--good for you! If not, just follow the easy shortcuts and you won't notice a difference! If you don't have a popover pan--no worries--a jumbo muffin (Texas) pan on a baking sheet works great!

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