When it comes to food, Brits and American's have previously held wildly different opinions on some classic dishes.
Last year, a U.S. website claimed 'mince on toast' was a much-loved delicacy over here.
And there was a huge furore after one American woman revealed how she made a cup of tea.
Now, once more, there has been a row online after a keen baker showed off her goods.
Over here, a Yorkshire pudding is a much loved British institution, served with a roast dinner and lashings of gravy.
But Brits were shocked to discover that they are called 'popovers' in America and are served as a sweet dessert.
In this case, the baker had filled them with melted Brie and jam, and admitted they looked a little rude.
Madalyn Brown tweeted: "Made @chrissyteigen ’s fluffy popovers with melted Brie and jam – Super good, but looking a little suspect."
The uniquely shaped puds attracted many comments on Twitter as they admired the rude resemblance.
One person tweeted: "I see pastry vagina" while another joked: "As a gay male I'm not sure I'm allowed to eat these."
Another person added: "I feel like @vagina_museum needs to see these gorgeous things."
Meanwhile, many Brits were shocked to learn that American's have a different name for their version of a Yorkshire.
One shocked tweeter asked: "Popovers!?!?!? Is that what Americans call Yorkshire puddings? It’s too early for this bombshell."
One person joked: "Fluffy popovers?! ma’am that is a Yorkshire pudding."
Another fan moaned: "Popover my dead body, these are clearly Yorkshire puddings."
The recipe was created by model and cookbook author Chrissy Teigen who shared the handiwork to her millions of followers.
And she defended the name after hundreds of people replied to let her know the British term.
She tweeted: "My god, there are different terms for things all around the world, ok?
"No one is being malicious. it’s fine to learn more, a simple google will do," with a screenshot showing the definition of Popover.
Popovers are thought to be derived from Yorkshire Puddings, which have been made in Britain since the 17th century.
The first commercial recipe in America was published in 1876 in Practical Cooking by M. N. Henderson.
Like a Yorkshire, it is made from egg batter and can be cooked in individual moulds.
But in a twist, they are often served at breakfast or as a snack with butter and jam
The name comes from the fact that the batter swells, or 'pops', over the top of the tin while baking.
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