YORKSHIRE PUDDING (POPOVERS)

This is the very best, fool proof recipe I know and just the perfect accompaniment to roast beef—especially roasted prime rib. I like to use a spoonful of the drippings from the bottom of the roasting pan in the bottom of each tin or baking dish. The time for baking them is just perfect as the roast takes time to set the juices. 

Yield: 8 medium sized popovers 

1 to 2 teaspoons butter for generously buttering the tins or cups

1 cup sifted flour

1 cup milk

1 Tablespoon butter, melted

½ teaspoon salt

2 eggs

 

  1. Preheat the oven to 425 F. Generously grease the popover tins or cups and place a spoonful of roast beef drippings in each tin or cup. (IF using earthenware or glass cups, preheat them in the hot oven before buttering.)
  2. Using a wire whisk, beat together the flour, milk, butter and salt. When just smooth, beat in the eggs one at a time, beating until just smooth—do not overbeat.
  3. Ladle batter into the tins or cups and place in the preheated oven. Bake for 30 minutes without peeking, then reduce the heat to 350F and continue baking for 5 to 10 minutes or until the popovers are firm, puffy and well browned. Serve immediately.

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