Here is our recipe for popovers (aka Yorkshire pudding). For best results, make sure all of your ingredients are at room temperature - except the oil, which must be very very hot.
Traditionally, Yorkshire Pudding was cooked in the roasting pan in the fat thrown from the roast.But nowadays, our meat is really too lean to do that. There just isn't enough fat. So I use olive oil and a little butter for making popovers. And because we love the crispness of the popped part of the pudding, I always make several small puddings rather than one giant one.
Preheat oven to 425ºF
This can also be made in the roasting pan to produce one giant pudding - I have only had it once that way... it looked pretty spectacular but some people got saddled with inside portions of the pudding that had no crispy parts. We all like the crispiness of the popped area, so we always make popovers. That way nobody can complain.
Serve very hot with vegetables, roasted meat and gravy - LOTS of gravy.
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Breads and Muffins:
Banana Cream Cheese Muffins . Buttermilk Biscuits . Cheese Baking Powder Biscuits . Cornmeal Muffins (or Bread) . Cornmeal Cranberry Muffins . Cornmeal Green Chili Cheese Muffins . Date Bread . Morning Glory Muffins . Orange Date Muffins (or Bread) . Scones . Strawberry Banana Muffins . Sweet Potato Cornbread . Yorkshire Pudding (popovers) . Yeasted Baking Powder Biscuits
ejm (aka llizard)
2000-2002, 2006, 2012, 2014
Toronto Ontario Canada