is kind of the point of the whole thing. It's just a plain batter really - not pastry or dumpling at all. I believe Becky's description of it being like your popovers is accurate, though I haven't had them either - I've heard them likened to popovers.

you can probably get frozen versions in a larger supermarket - I cheat and use those, but I know I'm going to have to have a go at the real thing eventually. Hot oven and minimal drafts is the knack I believe. My mother's great at them - they're also the basis for the English dish 'toad-in-the-hole' which is sausages baked in the batter. Even my mother uses the frozen ones sometimes though.

Have a go at your own, but they aren't as straightforward as the ingredients suggest.

Kerri.