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YORKSHIRE PUDDING (***POPOVERS)

Yorkshire Pudding
Recipe courtesy Pam Anderson
This recipe is available for a limited time only. Why?

Recipe Summary
Prep Time: 20 minutes Cook Time: 35 minutes
Yield: 12 puddings, serving 8 to 12
1 1/2 cups instant (also known as quick-mixing) flour
1 teaspoon salt
1 1/2 cups skim milk
4 large eggs
2 tablespoons butter or beef drippings

Mix flour and salt in a medium bowl. Mix milk, eggs, and butter (or beef drippings, if using) in a 1-quart Pyrex measuring cup. Pour egg mixture into flour mixture; stir until smooth. Return mixture to the measuring cup for easy pouring.
Spray a muffin tin that has 12 individual cups (each with 1/2-cup capacity) with vegetable cooking spray. Fill each cup 3/4 full. Adjust oven rack to lower middle position and set muffin tin on rack. Close oven door and heat oven to 425 degrees. Bake, without opening the oven door, until popovers are crisp and golden brown, 35 minutes. Remove from oven and transfer to a wire rack. Recrisp in a warm oven before serving.

Episode#: CL9770

Copyright © 2003 Television Food SEE RECIPE FOR SKYHIGH POPOVERS FOR MORE DIRECTIONS

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