(Yip, I am back after a 4 hour shift helping out at the hotel front desk...and ending up there for 6 1/2 hours......so much for free time)
As far as the Yorkshire puds go, you can use muffin tins and do as many from the batter as you want. When I started travelling away from the African contenent I had already been cooking for years but I always wondered what the "real" thing would taste like and so set about traveling with a mission.
Pop-overs in America was what I tried everywhere on one trip...well, they are really just Yorkshire puds in muffin tins.....so yes, make less BUT I find that the batter does not keep for much longer than the 24 hours.
I love to do Yorkies in deep muffin tins by first seting a piece of bacon on the bottom with a litle dripping and then when piping hot adding the batter. I make the full amount of batter and we eat as many as we want and keep the rest in the fridge...never lasts through to the next days main meal, of course.
As far as the Yorkshire puds go, you can use muffin tins and do as many from the batter as you want. When I started travelling away from the African contenent I had already been cooking for years but I always wondered what the "real" thing would taste like and so set about traveling with a mission.
Pop-overs in America was what I tried everywhere on one trip...well, they are really just Yorkshire puds in muffin tins.....so yes, make less BUT I find that the batter does not keep for much longer than the 24 hours.
I love to do Yorkies in deep muffin tins by first seting a piece of bacon on the bottom with a litle dripping and then when piping hot adding the batter. I make the full amount of batter and we eat as many as we want and keep the rest in the fridge...never lasts through to the next days main meal, of course.