- Serves 4
When you make a great Sunday roast, you want something to mop up that gravy. A yorkshire pudding is not a dessert but a kind of souffle roll that was made to go with a hearty dinner. The old "Joy of Cooking" has you make the batter from warm milk and eggs, then refrigerate and bring back to room temp. I never seem to be that organized and I'm lucky to have the 15-20 minutes while the roast rests. If you remember to get your milk, butter and eggs to room temp--good for you! If not, just follow the easy shortcuts and you won't notice a difference! If you don't have a popover pan--no worries--a jumbo muffin (Texas) pan on a baking sheet works great! —lorigoldsby
scant 1 cups
kosher salt (bruised)
half n half
pinch of white pepper
butter, cut into 4 slices
oil (divided 4- 1/2 t. in each well)
- Preheat oven to 400 degrees. On a baking sheet put a "Texas" sized muffin pan with 1/2 t. of oil in the bottom of 4 wells. Warm tray in oven while you prepare the mix.
- Mix flour and salt together. "Bruise" your salt by pinching it and rubbing it into the flour to make the coarse granuals smaller.
- Put half n half and water in bowl and microwave for 30 seconds to warm.
- Add eggs to warm milk/water. Allow to set for a few minutes to warm the eggs. Whisk together.
- Mix wet into dry and whisk til bubbles form. Allow to rest for 1-2 minutes.
- Take sheet out of oven, add a "slice" of butter to the oil.. The butter should bubble if the oil is hot enough. Stir to mix the oil and butter
- Pour mixture into each of the 4 cups. Bake for 20-24 minutes. They should rise like a souffle.