Prep 10 mins
Cook 40 mins
To all the Brits out there this is a firm favourite. Traditionally served with roast beef, we like them with any roast, and even good with good old bangers and mash and oinion gravy. The addition of an extra egg white to the batter adds that extra bit of lift. They can be made any size, I use a medium size muffin pan. There are lots of theories about making the batter and letting it stand for a while, its not neccesary, I make these while the muffin pan is heating in the oven and add to the pan as soon as the oil in the pan is screaming hot. So no hanging about for these puds.
- 473.18 ml all-purpose flour
- 177.44 ml milk
- 177.44 ml water
- 3 large eggs, beaten
- 1 large egg white
- 0.25 ml white pepper
- 0.25 ml salt
- 44.37 ml oil
- Preheat oven to 500f.
- Put a little of the oil in each of the muffin pan cups, preheat in the oven.
- Mix milk and water together.
- Put all the dry ingredients into a large mixing bowl, and combine.
- Add the whole eggs and egg white and whisk together and slowly add milk and water mixture. The batter should be a little looser than a milk shake. You may not need all the liquid, depending on your flour and the atmosphere of your kitchen.
- When the muffin pans are very hot add the batter, filling each cup 2/3 of the way.
- Bake for about 25-30 minutes. They should be light and golden brown on top.
This were yummy! Many years ago, my husband and I had popovers at a lovely mountain inn in Oregon. He's mentioned them every now and then since. I decided to surprise him with this recipe. He ate 4 of them. I think they were a hit!
Having tasted these babies just a few days ago when C.C. and I got together with another friend from Zaar I can say these puds are simply to die for. Thanks so much for posting Chris, this will be my new Yorkshire Puding recipe from now on.