These Popovers (Yorkshire Pudding) are made by blending milk, eggs, flour, and salt and baked into perfection.
Last time Nan made popovers for her son-in-law, she was confused by his reaction. Since he is from the UK, he was so excited and said "That’s Yorkshire Pudding!” Here in the United States, we call them popovers. They are light, airy and fluffy on the inside with a crispy exterior. Popovers go well with nearly every dish. The greatest thing is you will not need yeast to make this recipe BUT you will need a popover pan!
How to make Popovers (Yorkshire Pudding)
Preheat the oven to 350 F and place the popover pan in the oven alone. Gently warm the milk on the stove and set aside. In a bowl, place the eggs and stir. Whisk in the milk slowly.
In another bowl, add the flour and salt and stir. Slowly add the dry mixture to the wet mixture and whisk until smooth.
Once combined, remove the popover pan and spray with non-stick spray. Place the mixture into the pan evenly and into the oven for 50 minutes. Every 15 minutes, rotate the pan around in the oven, half a turn.
Once out of the oven, serve immediately!
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