Yorkshire pudding
Ingredients
- 1 cup AP flour
- 1 Cup Whole Milk
- 3 large Eggs
- 2 tsp sea or kosher salt
- 1/2 cup fat: oil, beef drippings, duck fat, bacon fat, or other
Instructions
- preheat the oven to 450.
- Whisk eggs in a mixing bowl. add in milk, flour and salt. Whisk until smooth. It will look like a thin crepe or pancake batter. Allow to rest for abut 10 minutes.
- Put about 1/2 inch of oil or fat into each well of heavy gauge muffin tins. Put in an oven until they begin to smoke. You want them hot as possible. Pour the batter into each cup of the muffin tin and return to the oven. They will puff up from the heat of the oil and oven combined. Cook for about 20 minutes. Check them. They should be fully puffed and browned. If not fully brown, give a little more time. Serve hot.
Notes
The trick to a successful popover is to heat the fat before cooking the batter. Thus is what gives it the rise we all know and love.
You can use all sorts of fats for cooking. Bacon fat is an old standby. Popovers are traditionally served with a prime rib or beef roast. So traditionally, the drippings from the beef are used to cook them in. But, you can use whatever you have. Cooking oil is fine. The animal based fats generally add more flavor though.