Prep 10 mins
Cook 20 mins
In the colony days, a popover was judged successful if it could be carried from the outdoor oven to the dining room without sagging. This recipes ensures easy, perfect popovers. As a child, we always referred to popovers as "Yorkshire Pudding", but in reality, popovers are individual portions while a Yorkshire pudding is baked as one loaf. I've included directions on how to make a Yorkshire pudding from this recipe.
- 4 teaspoons melted butter or 4 teaspoons roast fat
- 1 cup all-purpose flour
- 1⁄2 teaspoon salt
- 2 eggs
- 1 cup milk
- 1 tablespoon melted butter or 1 tablespoon roast fat
- Pour 1/2 teaspoon of butter or fat into each of the 8 muffin moulds or ramekins.
- Keep warm in oven.
- Mix flour with salt.
- Using an egg beater, combine, eggs, milk, and remaining tablespoon butter or fat.
- Add dry ingredients and beat for 2 minutes.
- Pour into prepared moulds.
- Bake 20 minutes at 450°F Serve immediately.
- TO SERVE LATER: make an incision on top of each popover to let out steam. Turn off oven and leave inside for an extra 20 minutes. Cool in moulds and reheat before serving.
- For a YORKSHIRE PUDDING: use an 8-inch square cake pan which you have warmed with 1 tablespoon of melted butter or fat. Bake 35-40 minutes.
This was perfect. The recipe on the box my popover pan came in was exactly the same except it called for three eggs. I used it once, but it tasted too eggy. This recipe was just right and one I will use from now on. The popovers raised just like they were suppose to and tasted yummy, especially with real butter and a little honey. Thanks