After having popovers at a local restaurant, I really wanted to try and make some of my own. I stumbled upon this recipe for Yorkshire Puddings that are made in a normal muffin pan that have all the characteristics I love about popovers–in particular the fluffy, crispy, layers. Made these a while back, but only just now go around to posting them.
1 cup flour
1 cup eggs
1 cup water/milk (50/50 split mixture)
pinch of salt
1 tbsp malt vineagar
(1) Mix flour, salt, eggs, and half the water/milk mixture. Beat well until lumps are gone.
(2) Add the remaining water/milk mixture and vinegar and mix thoroughly. Set aside
(3) Preheat oven to 400 degrees F. Fill each reservoir of muffin tray 1/5 full with vegetable oil (or beef drippings as traditionally done. I used vegetable oil). Place tray in oven to heat up oil.
(4) Once the oil gets hot, take the tray out of the over and quickly pour some batter into each reservoir. The batter should sizzle when it hits the oil, just like frying dough. Place the tray in the oven for 25 mins. Don’t open door or they might collapse.
(5) After 25 mins, you can rotate the tray for even cooking and cook for another 10 mins or until golden brown.
Serve, eat, enjoy!
(image by: vivien chin)