Popovers/Yorkshire Pudding

Roast Beef and Yorkshire pudding used to be a special occasion staple in Essex Fells. I used to make Yorkshire pudding then acquired a cast iron popover pan and switched to popovers. Given all the eggs, they fell out of favor in recent years; though now with my success using “egg products” for Baked German Pancakes, I think I will try popovers again as an everyday treat.  For special occasions I would probably still use real eggs.

POPOVERS

Preheat oven to 400 degrees F.

FOR CAST IRON POPOVER PAN (makes 11 popovers)

2 1/4 T* unsalted butter
3 eggs or 3/4 c “egg product”
Pinch of salt (I omit)
Ground pepper to taste
1 1/8 c non-fat milk
3/4 c all purpose flour

FOR 12-CUP MUFFIN TIN

3 T*  unsalted butter
4 eggs or 1 c “egg product”
Pinch of salt (I omit)
Ground pepper to taste
1 1/2 c non-fat milk
1 c all purpose flour

*WHILE MIXING INGREDIENTS, heat and melt butter in popover pan/muffin tin.  Use some of the butter to coat the individual cups, add remaining butter to the batter.

Combine eggs and dry ingredients in a bowl and whisk by hand slowly adding milk and remaining butter until smooth and large bubbles form or combine eggs and dry ingredients in a food processor and process until well blended.  Add milk and remaining butter and blend until smooth but not so long as to destroy the bubbles that should develop.

Distribute batter into cups in popover pan/muffin tin. Place pan on center rack in the oven and bake for 35 minutes. Don’t open oven door while popovers are baking or they may fall. Serve piping hot.

YORKSHIRE PUDDING

Serves 6

Yorkshire Pudding is essentially a large popover made using roast drippings instead of butter. I use butter, not the beef drippings. This recipe serves 6.

Preheat oven to 450 degrees F.

3 eggs OR ¾ c “egg product”
1 c non-fat milk
Salt (I omit) and pepper to taste (but don’t “taste” batter with raw eggs!)
1 c flour

Combine eggs and dry ingredients in a bowl and whisk by hand slowly adding milk until smooth and large bubbles form or combine eggs and dry ingredients in a food processor and process until well blended.Add milk and blend until smooth but not so long as to destroy the bubbles that should develop.
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WHILE MIXING INGREDIENTS, heat pan. When oven reaches 450 degrees, heat a large (~80 sq in) cast iron skillet or 9-inch square-baking pan. When heated, put:

3 T roast drippings/butter

in bottom of pan and tip to cover entire bottom surface and sides. Then carefully pour batter into pan. Bake 10 minutes at 450 degrees F THEN REDUCE temperature to 350 degrees F (as with popovers don’t open oven!) Bake another 10 minutes or slightly more, until the pudding is high and browned. Serve immediately.

Reviewed 5/10/17