Popovers are a delightful treat for American breakfasts, slathered with butter and jam.
Answer: One tasty brunch at the Cliff House, and one very confused Brit. (Why would you have Yorkshire puddings for breakfast?!)
Sadly, there was something about the normal muffin-sized puddings that was lacking in appeal for me. I even went so far as to request there being sugar added to them one night (gasp!). But it still wasn't right.
Then I thought - hey, I just got these awesome tiny tins to make mini quiches, so why not use them for mini popovers (er, Yorkshire puddings).
"Ooh, can we call them Yorkies?"
"That's a dog."
"And a chocolate bar. Not for girls."
And voila: awesomeness.
These light, crispy. . . puddings. . . will knock your socks off! You'll be so impressed with yourself at how they seem to defy all laws of gravity and architecture, that you'll want to show them off to everyone. Just follow this recipe, and you'll achieve perfect results every time!
Step 1: Ingredients
- 2 eggs
- 1 cup all-purpose flour be sure to measure correctly!
- 1 cup milk
- 1/2 tsp salt
- 1/8 cup vegetable oil
Step 2: Eggs
Step 3: Add Milk and Salt
Step 4: Whisk in Flour
The goal is not just to mix the ingredients well, but also to incorporate a lot of air. This helps make them so light and fluffy and tall!
Step 5: Let Sit
Get your tins ready by swirling a small amount of oil into each one.
Step 6: Preheat Oiled Pans
Remove from the ovens to a burner on low heat.
Step 7: Bake Puddings
Bake for 15-20 minutes, until batter has risen high above the tins and they are as brown as you like them!
Step 8: Enjoy!
Now look at the second picture! That's where the magic lives - in those deep, golden nooks and crannies.
The only drawback to these mini Yorkshire puddings is that I consume at least twice as much of them as I would in their larger form. Not that that's really a complaint. . .
Try them out and see!