Popovers (Yorkshire Pudding)
- Preparing Time: 5 minutes
- Total Time: 50 minutes
- Served Person: 12
- 1 cup flour
- pinch salt
- 4 large eggs at room temperature
- 1 cup milk at 110f
- Carbohydrate 13.6581666674309 g
- Cholesterol 143.000000001691 mg
- Fat 3.96333333388281 g
- Fiber 0 g
- Protein 4.83733333387774 g
- Saturated Fat 1.40600000031532 g
- Serving Size 1 1 (66g)
- Sodium 54.6666666734295 mg
- Sugar 13.6581666674309 g
- Trans Fat 0.631266666730576 g
- Calories 108 calories
Preheat oven to 450° F. Measure out eggs in a measuring cup. Pour into a large mixing bowl. Add the *exact* same amount of milk (about 1 cup). Add a pinch of salt. Whisk thoroughly with an electric beater or a whisk. Leave to stand for 10 minutes. Gradually sieve the same volume of flour as the eggs (about 1 cup) into the milk and egg mixture, again using an electric hand beater or hand-whisk to create a lump free batter resembling thick cream. Let batter rest for one hour, longer if possible -- up to several hours. Place a pea-sized piece of lard or ½tsp vegetable oil in a popover tin or a 12-hole muffin tin and heat in the oven until the fat is smoking, about 4 minutes. Strain batter into a jug in case there's any lumps left. Add 2 tbsp of cold water and give the batter another good whisk. Fill a third to half of each section of the tin with batter and return quickly to the oven. The batter should sizzle when it hits the hot oil. Bake for 20 minutes at 450F°. Don *NOT* open the oven while they bake! Popovers should rise considerably during this time.
