Well the gravy's much the same, except that we use stock instead of the milk. Penny's right, that recipe is the same as our scones, we have them with jam (jelly) and whipped cream. Yorkshire pudding is plain flour, a few ounces, with a pinch of salt. Break an egg into a well in the middle and mix round so that the egg picks up some flour each time round. When it gets very thick, start adding milk, until the mixture is the consistency of thick cream. Leave to stand in the 'fridge for at least half an hour. Put a little oil or beef dripping in the bottom of each space of a patty tin, the ones you cook jam tarts or mince pies in, and put this into a very hot oven until it is smokin'. A tablespoonful of mixture in each one, and put in the oven for 10-15 mins. The batter will rise very high at the edges, and leave a hollow in the middle if you have done it right. Fill the hollow with gravy or syrup, or whatever. Who says the British have boring food.!!!! Hwyl, Bron.