YORKSHIRE PUDDING (Karen Borno)

By jarren

Ingredients

• 1 cup room temperature 2% milk
• 1 cup white flour
• 1/2 tsp salt
• 4 eggs room temperature
• NOTE: To make 6 popovers, use 6 eggs

Details

Servings 4

Preparation

Step 1

Preheat oven to 425 oF. Place in the blender the eggs. Whip the eggs thoroughly. Add the milk. Blend well.
Add dry ingredients, blend till smooth.

While preparing the above, add two teaspoons canola oil or fat from the roast to each of the popover tins. Place in the preheated oven to heat the oil until the oil becomes very hot. Remove from oven and immediately pour the batter into the pans filling to almost full.

Place the tins back in the oven and turn the oven down to 375oF. After 15 minutes, turn the oven down to 350oF. Cook until the popovers are very puffed up and nicely browned. When you think they are cooked, pop each popover with a toothpick. The steam will escape so the popovers do not fall and go limp. Popovers remain in the oven (which is off now) for another 10 minutes. Remove from oven and lift each one out of the tins and have them rest sideways on the tins.