Popovers (Yorkshire Pudding)

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.

Popovers (Yorkshire Pudding)

!! Watch for oven fires with these! Keep a box of baking soda on hand. The fires are much less likely to occur if you place the popover containers on a cookie tray. (Note that I have never had a fire. However, in the distant past, I have seen them occur in other kitchens.)

Preheat oven to 425ºF

Ingredients

Preparation

1. Use 8 small glass pyrex bowls and put ½ Tbsp of olive oil (some people use the fat from the roast) in each one. Place on a cookie tray in 425F oven to get dishes very hot.
2. In a bowl, beat eggs well; add milk and salt and whisk together til lightly coloured.
3. Add flour a little at a time using a whisk.
4. Remove tray from oven and quickly add batter to bowls. Fill only to half full!!
5. Return to oven and bake at 425F for 30 minutes. Leave the oven door closed until the pudding is well puffed! Otherwise, the pudding will fall.

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.

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ejm (aka llizard) 2000-2002, 2006
Toronto Ontario Canada