Yorkshire Puddings

Martha Stewart Living, December 2008


Makes 12 to 24 popovers

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2 cups all-purpose flour

4 large eggs

3 cups whole milk

1 1/2 teaspoons coarse salt

1/8 teaspoon freshly ground pepper

4 tablespoons pan drippings, reserved from Standing Rib Roast with Roasted Potatoes


Whisk flour, eggs, 1 1/2 cups milk, salt, and pepper in a medium bowl. Let stand for 30 minutes.

Preheat oven to 400 degrees. Whisk remaining milk into batter. (The batter should resemble heavy cream.) Pour 1 teaspoon drippings into each popover cup (1/2 teaspoon if using muffin tins), then place in oven for 2 minutes. Carefully pour batter into cups, filling each 1/3 full. Bake until puffed and golden brown, about 30 minutes. Serve immediately.

via Yorkshire Pudding – Martha Stewart Recipes.


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