Friday, March 21, 2014

Yorkshire Pudding (Popovers)

Since my mother was making a big roast beef dinner I thought I could contribute by mixing 3 ingredients together and putting it in the oven. I was fully expecting them to turn out like dense little pucks like they sometimes do. But for whatever reason they sure popped-over and puffed up. (They do fall a little once removed from the oven) Maybe it was the fact that I refrigerated the batter before baking, or the fact that we were all crowded around the oven cheering them on. Whatever the reason, they turned out great.

It’s been my experience that whether they pop or not, they are still the most amazing part of roast beef dinners. But it gives you a nice sense of satisfaction when they turn out like they’re supposed to. So if all else fails try a little encouragement! ;)

  • 3 eggs
  • 1 cup of milk
  • 1 cups of flour
  • 1/4 cup of butter divided into 12 muffin tins

1. Whisk together the eggs, milk and flour until smooth. Store in refrigerator for a few hours or until ready to make.

2. Heat the oven to 375 degrees, place the muffin tin with the butter in each well in the oven until the butter is melted and hot. Remove from oven and pour the batter equally into each cup.

3. Return to oven and bake for 5 minutes, Reduce the heat to 250 degrees and continue baking for 20 – 25 minutes .

Makes 12 popovers

No comments:

Post a Comment