Yorkshire pudding

My mother made Yorkshire pudding regularly, whenever she served beef or pork roasts.  She didn't use the traditional roasting pan as a cooking vessel, however -- she poured the fat and batter into muffin tins and baked them as individual servings.

The never-ending battle in our house revolved around what to call them.  Mom insisted they were Yorkshire puddings, whereas we kids insisted they were popovers.  Every time a bowl of these delights came to the table, the play fight would begin anew.  Mom and Dad would eat the puddings with gravy, and we kids ate the popovers with butter.

Whatever you call them, and however you eat them, they are delicious.  And relatively easy to make, with or without a roast.  I've made them a few times for my own family, and the kids love them.  I need to make them more often.