If you have a bread warmer to take to the table, please use it, as the ""seconds"" will be better. Trust me, they don't last long. I like this recipe a lot better than the classic Yorkshire pudding; the popovers are individual portions (the pudding can be difficult to slice). Hint: I line my bread warmer with aluminum foil, covered with a napkin, since there is some residue of grease.
Ingredients
- 2 cups unbleached flour
- 1/2 teaspoon salt
- 4 eggs, extra large
- 2 cups milk
- 1 1/4 cups fat from beef roast
Directions
You will need non-stick muffin tins to make 18 popovers.About 10 minutes before your roast is done, combine flour and salt in a large bowl. Place eggs in a small bowl, beating well, and add milk. Beat well with a wire whisk. Quickly add wet ingredients to the dry ingredients, beating with whisk. Then beat with an old fashioned egg beater (or electric beater) until batter is smooth and bubbly. Turn oven up to 450 degrees.Remove roast and keep warm (popover baking time is 35 min.). Drain fat into a large measuring cup. Spoon 1 tablespoon of fat into each of the 18 cups of your muffin tins. Fill each cup 2/3 full with batter. Place tins in a 450 degree oven for 15 minutes, then turn the oven down to 350 degrees and bake an additional 15-20 minutes. DO NOT OPEN OVEN UNTIL THEY HAVE BAKED AT LEAST A TOTAL OF 30 MINUTES or they will be pancakes instead of popped! They are done when they are medium brown.
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Submitted 6/13/05.
Source: Adapted/Culinary Arts Inst
Submitted By: M. Miller
madriter@mail.icanect.net
Yorkshire Popovers