In America, these are called simply POPOVERS.
INGREDIENTS – By Measure
- 2 CU (120 g) of plain flour
- 2 C (200 ± g) lowfat or whole milk – do not use skim
- 4 egg yolks (200 ± g)
- About 1/2 tsp salt, 1/2 tsp pepper
- 3 TBL beef or chicken roast drippings
(or 1 chopped piece of bacon in the bottom of the pan) - Optional: 1-2 TBL chopped thyme, tarragon or chives
STEP BY STEP
- Use a sieve to sift the flour and salt into a bowl.
- Create a “well” or a hole in the middle of the flour.
- Break the eggs and place them in the hole.
- Mix the eggs and flour thoroughly, but do not overmix
- Add the milk. Try to make a smooth mixture with everything
- Let mixture rest for 60 minutes in the fridge
- About 25 minutes before serving, place skillet in a COLD oven
- Preheat oven and large cast iron skillet to 450 degrees F or 220 C.
If using chopped bacon, keep an eye on it so it does not burn, but does completely render - If not using bacon, cover the bottom of a HOT cast iron skillet with 3-4 TBL roast drippings. Add butter if necessary.
- Wait until the oven comes up to heat. CAUTION: Oil will be very hot.
- Add the batter to the pan, filling to 3/4 from top.
It should sizzle as you pour it. - Close door and turn heat down to 425.
- Bake for about 25 to 40 minutes minutes – until raised and browned
- Let the pudding rise and get golden brown in color, but not black
- Remove from oven and serve immediately.
- If the pudding sits for a while or if you wait, the pudding may get soggy, and fall in the middle
VARIATIONS
- see also POPOVERS and “Dutch Baby”
- Yorkshire pudding is a tradition staple food in British Sunday dinners. It’s mainly served as a side dish, usually served with beef roast or chicken.
