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Yorkshire pudding 'popovers'

Posted: Wednesday, December 12, 2007

 

  Yorkshire pudding is really not as much a "pudding" as it is bread. In fact, the same basic recipe used for popovers can be used for baking Yorkshire pudding. Excellent served with roast beef and gravy, Yorkshire pudding can be baked in a single pan or individually in a muffin or popover pan. Morris News Service photo/Sue Ad

Yorkshire pudding is really not as much a "pudding" as it is bread. In fact, the same basic recipe used for popovers can be used for baking Yorkshire pudding. Excellent served with roast beef and gravy, Yorkshire pudding can be baked in a single pan or individually in a muffin or popover pan.

Morris News Service photo/Sue Ad

1 1/2 cups all-purpose flour

1/2 teaspoon salt

1 1/2 cups milk, room

temperature

2 large eggs, room temperature

2 teaspoons roast beef

drippings, plus additional

drippings for greasing muffin pan

Preheat oven to 350 degrees. Grease a muffin or popover pan with roast beef drippings, then place greased pan in oven while preparing batter. Place flour and salt in a medium mixing bowl. Add milk and eggs and beat with a rotary beater for 3 minutes. Add roast beef drippings and stir to mix.

Remove hot pan from oven and carefully pour batter into muffin or popover cups. Bake for 30 minutes, then remove pan from oven and cut a small slit into top of each muffin or popover to allow steam to escape.

Return to oven and bake 5 minutes more. Turn off oven and allow popovers to remain in oven another 5 minutes. Serve immediately. Makes 12 muffins or 8 large popovers.

Kitchen Ade note: For making popovers, substitute unsalted butter for meat drippings in batter and grease pans with a nonstick cooking spray.



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