YORKSHIRE PUDDING POPOVERS
Steps:
- Preheat the oven to 450 degrees F.
- Place a popover or large muffin pan in the preheated oven for 10 minutes. In a mixing bowl, beat the eggs until they are foamy. Whisk in the milk. Add the flour, salt and pepper and beat just until the batter is smooth.
- Pour the beef drippings in the cups of the hot pan, then pour in the batter filling the cups halfway and bake until the popovers are puffy and golden brown, about 30 minutes. Serve immediately.
YORKHIRE PUDDING AKA POPOVERS
These are the best ever, no more hockey pucks. My husband thought he was the king of yorkshire! He no longer makes them, ever since I got this recipe from my sister.
Provided by Brady Bunch plus one
Categories Healthy
Time 30m
Yield 12 yorkshire pudding, 12 serving(s)
Number Of Ingredients 4
Steps:
- - mix eggs and milk in a glass measuring bowl.
- - Heat egg and milk mixture in microwave until lukewarm.
- - sift in salt and flour,Beat with electric mixer(let stand on counter for 30 mins).
- -oil muffin pan(stoneware works best).
- -pre heat oven @ 500 degrees.
- -Heat muffin pan in 500 degree oven for 10 minute.
- - beat the mixture remove pan from the oven and quickly fill muffin pan only 1/2 way in each cup.
- _ Bake at 500 for 10 mins, drop temp to 400 and continue to bake for 10min.
- DO NOT OPEN OVEN DOOR DURING BAKING TIME!
- THESE ARE HUGE POPOVERS.
YORKSHIRE PUDDING POPOVERS
This recipe comes from Brian Turner, the greatest living Yorkshire chef. It's chief glory is that all the measurements are by volume so adjusting it to suit larger or smaller groups is dead easy. I always use a yogurt container to measure it but you could use a bucket if you've a large group for which to cater.
Provided by Ian Carol Rice
Categories European
Time 15m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat the oven to hot (425F/220C/Gas 7)
- Put a teaspoonful of oil or dripping in each of several muffin tins or, to be truly Yorkshire, a couple of tablespoonsful in a larger roasting tin and place in the oven until the fat is really hot and beginning to smoke. Meanwhile combine the rest of the ingredients and beat to form a batter of the consistency of double cream.
- If you wish you can add mixed dried herbs to add a savoury flavour.
- When the fat is smoking take the tin out of the oven and place it over a low light so that it doesn't cool as you add the batter.
- Pour in the batter If you're using muffin tins don't over fill.
- Remember that the puddings will rise and puff up.
- Put the tin back into the top of the oven as soon as possible and leave for about 20-25 minutes by which time they will be puffed up and crisp.
- When my grandmother used to make Yorkshire pudding to go with the Sunday roast we would eat it in the true Yorkshire way.
- That is, as a first course with just a savoury gravy poured over it. After all, the idea of Yorkshire pudding is to fill you up so that you don't want so much of the more expensive meat! If there was any of the pudding left over as a treat we kids would have it as a desert with Golden Syrup poured over it. Servings: 4 Ian Rice (Yorkshireman)
Nutrition Facts : Calories 239.7, Fat 8.3, SaturatedFat 3.3, Cholesterol 234.5, Sodium 116.8, Carbohydrate 27.1, Fiber 0.8, Sugar 0.3, Protein 12.9
YORKSHIRE POPOVERS
Steps:
- Preheat oven to 450 degrees F. Place a popover or large muffin pan in the preheated oven for 10 minutes to heat it up. In a mixing bowl, beat the eggs until foamy and light. Whisk in the milk until combined. Add the flour, salt and pepper, beat just until the batter is smooth. Pour the beef drippings in the bottom of the hot pan. Then pour in the batter and bake for 10 minutes. Reduce the oven temperature to 350 degrees F and continue baking for 15 to 20 minutes more until puffy and brown. Serve immediately, it deflates rapidly.
POPOVERS
There are three secrets to great popovers: Make sure the pan is hot before you pour in the batter, fill each section not more than half full and no peeking while they're in the oven!
Provided by Ina Garten
Categories dessert
Time 40m
Yield 12 popovers
Number Of Ingredients 5
Steps:
- Preheat the oven to 425 degrees F.
- Generously grease aluminum popover pans or Pyrex custard cups with softened butter. You'll need enough pans to make 12 popovers. Place the pans in the oven for exactly 2 minutes to preheat. Meanwhile, whisk together the flour, salt, eggs, milk, and melted butter until smooth. The batter will be thin. Fill the popover pans less than half full and bake for exactly 30 minutes. Do not peek.
YORKSHIRE PUDDING OR POPOVERS
This is a traditional hollow bread-like muffin-looking side that's not pudding at all. It will replace plain bread or rolls with your meals forever. It is a recipe perfected by and passed on to me by my grandmother. Your children and grandchildren will feel special to have this on their plate as it is fun to fill with gravy. Serve on Thanksgiving, Christmas or with any home cooked meal.
Provided by shannon0001
Categories Quick Breads
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375°F.
- Grease LARGE muffin tin's well.
- In medium bowl beat eggs until frothy.
- Add milk and butter.
- Beat in flour and salt.
- Fill muffin tins 3/4 full; bake 1 hour.
- Do not be alarmed if filling puffs up around sides and appears to grow, this is normal.
- A wonderful side to any traditional meal.
- Serve with gravy, butter, salt or my favorite-just plain.
Nutrition Facts : Calories 189.5, Fat 9.9, SaturatedFat 5.4, Cholesterol 126.7, Sodium 290, Carbohydrate 18, Fiber 0.6, Sugar 0.2, Protein 6.7
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