Love these simple, sweet or savory treats! The Yorkshire Pudding is a savory, meaty little puff of crusty bread baked in deep tins and plenty of meat fat. Today, we bake popovers in butter or bacon drippings, flavor them with sugar and sweet spice or savory herbs and cheese. They’re served at any meal as the perfect “mop” for syrups or sauces. The only thing I can think of to complain about is just how darned easy it is to eat too many of them. Fortunately, they keep very well in a plastic bag stored in your refrigerator. Just pull them out as you need them, re-warm them in the oven/toaster oven and snack away. They’re easy to make as evidenced by the recipe that follows. If you have a favorite modification or pairing, please leave a comment. We’d love to know.
Steve & Jason
2 large eggs
1 cup whole milk
1 cup unbleached all purpose flour
½ tsp salt
½ tsp sugar
4 tbsp unsalted butter or bacon drippings or beef drippings
Preheat oven to 425. Divide fat into medium dozen-hole muffin pan. Place muffin in preheated oven to melt/heat fat while mixing the batter.
In a blender, add eggs, milk, flour, salt and sugar and blend until smooth. Pour batter into hot muffin pan dividing evenly. Batter will come to just a little half way up the sides of each muffin hole. Place the muffin pan back into oven and bake for 15 minutes. Check the popovers after 15 minutes and rotate pan. Cook for an additional 5 to 10 minutes or until popovers are nicely browned but not dark. Pull the pan out of the oven and remove popovers. Serve hot.