Yorkhire Pudding Aka Popovers Recipes

YORKHIRE PUDDING AKA POPOVERS

Steps:

• - mix eggs and milk in a glass measuring bowl.
• - Heat egg and milk mixture in microwave until lukewarm.
• - sift in salt and flour,Beat with electric mixer(let stand on counter for 30 mins).
• -oil muffin pan(stoneware works best).
• -pre heat oven @ 500 degrees.
• -Heat muffin pan in 500 degree oven for 10 minute.
• - beat the mixture remove pan from the oven and quickly fill muffin pan only 1/2 way in each cup.
• _ Bake at 500 for 10 mins, drop temp to 400 and continue to bake for 10min.
• DO NOT OPEN OVEN DOOR DURING BAKING TIME!
• THESE ARE HUGE POPOVERS.

YORKSHIRE PUDDING POPOVERS

Steps:

• Preheat the oven to 450 degrees F.
• Place a popover or large muffin pan in the preheated oven for 10 minutes. In a mixing bowl, beat the eggs until they are foamy. Whisk in the milk. Add the flour, salt and pepper and beat just until the batter is smooth.
• Pour the beef drippings in the cups of the hot pan, then pour in the batter filling the cups halfway and bake until the popovers are puffy and golden brown, about 30 minutes. Serve immediately.

YORKSHIRE PUDDING OR POPOVERS

Steps:

• Preheat oven to 375°F.
• Grease LARGE muffin tin's well.
• In medium bowl beat eggs until frothy.
• Add milk and butter.
• Beat in flour and salt.
• Fill muffin tins 3/4 full; bake 1 hour.
• Do not be alarmed if filling puffs up around sides and appears to grow, this is normal.
• A wonderful side to any traditional meal.
• Serve with gravy, butter, salt or my favorite-just plain.

YORKSHIRE PUDDING POPOVERS

Steps:

• Preheat the oven to hot (425F/220C/Gas 7)
• Put a teaspoonful of oil or dripping in each of several muffin tins or, to be truly Yorkshire, a couple of tablespoonsful in a larger roasting tin and place in the oven until the fat is really hot and beginning to smoke. Meanwhile combine the rest of the ingredients and beat to form a batter of the consistency of double cream.
• If you wish you can add mixed dried herbs to add a savoury flavour.
• When the fat is smoking take the tin out of the oven and place it over a low light so that it doesn't cool as you add the batter.
• Pour in the batter If you're using muffin tins don't over fill.
• Remember that the puddings will rise and puff up.
• Put the tin back into the top of the oven as soon as possible and leave for about 20-25 minutes by which time they will be puffed up and crisp.
• When my grandmother used to make Yorkshire pudding to go with the Sunday roast we would eat it in the true Yorkshire way.
• That is, as a first course with just a savoury gravy poured over it. After all, the idea of Yorkshire pudding is to fill you up so that you don't want so much of the more expensive meat! If there was any of the pudding left over as a treat we kids would have it as a desert with Golden Syrup poured over it. Servings: 4 Ian Rice (Yorkshireman)