A few years ago, there was a show on TLC called Take Home Chef with celebrity chef Curtis Stone. He made the most amazing food on the show. One of my favorite things he made was a Yorkshire Pudding. I didn't have a popover pan and read that you really should have one in order to create beautiful Yorkshire Puddings.
Guess what!?! Over the weekend, my mother-in-law gave me a few baking pans and among them was a popover pan! So I found a recipe and gave it a try.
They were incredibly yummy! Here's the recipe:
Yorkshire Pudding (adapted from allrecipes)
1 cup milk
1 cup all purpose flour
2 Tablespoon beef drippings*
Preheat oven to 375 degrees F. In a blender, combine eggs, milk and flour and give it a whirl. Set aside.
Divide the beef drippings among 12 cups and place in the oven to heat up for 3 minutes. Remove from oven and pour batter evenly among the 12 cups filled with beef drippings.
Bake in oven for 5 minutes at 375 and then reduce heat to 350 and finish baking for 20-25 minutes until puffed and golden brown.
*butter can be substituted
So just to test the necessity of a popover pan, I baked 6 in the popover pan and 6 in a regular standard sized muffin pan. I would definitely agree with the article I read. The 6 in the muffin tin stuck like crazy. The one in the popover pan puffed beautifully and didn't stick.
I made these to go along with our Beef Roast and used them to soak up the beef broth and goodness from the pot. Holy Moly are these things good!
(see the baby carrots above? they came from our garden!)
This post has also been linked to:
- Mouthwatering Monday at Southern Fairytale
- Tempt My Tummy Tuesday at Blessed with Grace
- Delicious Dish at It's a Blog Party
- $5 Dollar Dinner Challenge
- Tasty Tuesday at Beauty and Bedlam
- Tuesday at the Table at All the Small Stuff
- Grocery Cart Challenge Recipe Swap
- Tackle it Tuesday at 5 Minutes for Mom
- Talented Tuesday at My Frugal Family
- Tuesday Tastes at Crazy Daisy
- Hon, What's for Dinner Wednesday