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As a child, my English mother always made Yorkshire pudding. I never had good luck making it myself until I found this recipe. And, my mother and I both agree, that making Yorkshire pudding in popover pans solves the problem of fighting for the corners!
4 cups of milk, warmed
8 eggs
4 cups of flour
1 ½ heaping tablespoon of salt
2 ½ cups grated gruyere cheese
Place the popover pan in a preheated 350 degree oven. Gently warm the milk over low heat and set aside. Whisk the eggs until frothy and slowly whisk in the milk so you don’t cook the eggs. Sift the flour with the salt and then slowly add this to the milk and egg mixture and combine until mostly smooth. Remove the popover pan from the oven and spray with a non-stick vegetable spray. Fill each popover cup three quarters full (the batter should still be warm and not cool). Top each popover with 3 Tablespoons of the grated gruyere. Bake for 50 minutes. Remove from the pan and serve immediately. Serves 12.
Variations
Yorkshire Pudding is traditionally served with roast beef and gravy. The Neiman’s in Dallas serves popovers with strawberry butter. You can add sautéed green onions, shallots, or onions to the batter for a more savory popover or you could add 2 tablespoons of sugar and grated orange zest for a sweeter popover.
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