Baking Essentials

Mini-Yorkshire puddings and popovers are basically cousins. They are best right out of the oven served with gravy or butter and jam. The timing in this recipe is the secret to your success. The batter cannot be beaten too much and the pan and butter cannot be too hot or the butter will burn. A mini-popover pan may be ordered from Williams Sonoma and will produce the desired result which is high crisp hollow popovers.

3 large eggs
1 cup water
1/3 cup fat-free milk powder
3 tablespoons unsalted butter, melted
1 1/4 cups all-purpose flour
1/2 teaspoon salt
2 tablespoons butter, melted

1.  Preheat oven to 400 .
2.  Place eggs, water, milk powder, unsalted butter, flour and 
     salt in blender, process 10 seconds 
     on high. Scrape down sides; process again until smooth.
3.  Place mini-popover pan in preheated oven for 2 minutes.
4.  Melt 2 tablespoons butter in a pan until bubbly, pour just enough 
     butter to coat base of each popover cup.
5.  Place pan back in oven for 1 minute or until the butter is bubbly. 
     Place popover pan on top of the stove, then fill each cup no more 
     than half full with batter. Leftover batter may be cooked in the same way.
6.  Bake in preheated oven 20 minutes. Reduce heat to 300
, bake 15-20 minutes. 
     Try not to peek during the first 20 minutes so they don't fall. 
     When cooked they should be crisp with golden domes 
     and an almost hollow interior.
     Hint: When making these after roasting a Prime Rib of Beef,
     use the hot beef fat in place of the melted butter. 
     Makes 14 puddings


Copyright Seasoned with Love 2006

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