Makes 8 to 12 popovers
1/4 cup Roast beef pan dripping or oil
2 eggs
1 cup milk
1 tbsp. butter or margarine, melted
1 cup sifted all-purpose flour.
½ tsp. salt
Instructions
Spoon 2 tbsp. of roast beef pan drippings into each of two 8½-inch round layer pans. Place in oven as it heats to 450F.
Beat eggs in a large bowl; add milk and butter or margarine. Beat until blended. Add flour and salt. Beat until batter is quite smooth.
Divide the batter between the two pans. Bake in a very hot oven 450F for 15 minutes. Lower the oven temperature to 350 F. Bake 20 minutes longer or until the puddings are puffed and brown. Yorkshire pudding can also be cooked in a large cast iron frying pan instead of two layer pans. The pan must be hot before the pudding goes into the pan.
Serve with roast beef.
Note: Yorkshire pudding and Popovers use the same batter ingredients.
One child is a child but 2 children are kids.
Therefore, mischief may follow.
Charlotte
Ingredients1/4 cup Roast beef pan dripping or oil
2 eggs
1 cup milk
1 tbsp. butter or margarine, melted
1 cup sifted all-purpose flour.
½ tsp. salt
Instructions
Spoon 2 tbsp. of roast beef pan drippings into each of two 8½-inch round layer pans. Place in oven as it heats to 450F.
Beat eggs in a large bowl; add milk and butter or margarine. Beat until blended. Add flour and salt. Beat until batter is quite smooth.
Divide the batter between the two pans. Bake in a very hot oven 450F for 15 minutes. Lower the oven temperature to 350 F. Bake 20 minutes longer or until the puddings are puffed and brown. Yorkshire pudding can also be cooked in a large cast iron frying pan instead of two layer pans. The pan must be hot before the pudding goes into the pan.
Serve with roast beef.
Note: Yorkshire pudding and Popovers use the same batter ingredients.
One child is a child but 2 children are kids.
Therefore, mischief may follow.
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