Yorkshire Pudding

Ingredients

• 1 cup of sifted flour
• 1 cup of milk
• 2 medium-sized eggs

Method

1. 1

   Pour batter into a pan with hot drippings from roast beef.

2. 2

   Bake at the same temperatures as popovers for about 30 minutes, then cut into squares for serving.

Nutrition per serving

As published

This recipe was extracted from Foods, their selection and preparation (1935) by Louise Stanley, page 238. The excerpt below is the record exactly as published.

1 cup of sifted flour to 1 cup of milk being standard proportions. In batters, the gluten (protein) of the flour is so dis¬ persed or scattered that it is usually supple¬ mented by protein from egg. The leavening in popovers is steam formed from the high proportion of liquid to flour. In order to hold in this steam, the walls of the popover must be strong, and egg protein makes them so. Unless popovers are made from hard wheat (bread) flour, at least 2 medium-sized eggs are needed to 1 cup each of flour and liquid. From no fat at all up to 1 tablespoon may be used. Salt is needed for flavor, about \ teaspoon to the proportions given. The ingredients are combined by the bat¬ ter method and beaten smooth with an egg beater. Since strong walls are needed, and the batter is very thin, the popovers are beaten to develop the gluten in the flour. Baking cups of glass, earthenware, iron, or enamelware are the best, since they hold the heat. They should be heated and well greased and the batter poured in, filling them not more than half full. To form steam as soon as possible, a hot oven is needed at the beginning. Bake at 450° F. for 20 to 30 minutes or until the popovers pop from the force of the steam. When water is changed to steam, the volume is increased many times, and this sudden expansion forms the large central cavity typical of popovers. Further baking, after the popovers are hollow, makes them crisp and brown. The high tempera¬ ture, if kept up, would make them too brown by the time the walls are cooked through. The temperature, therefore, should be low¬ ered to 350° or 325° F. to finish cooking. Bake until the crust feels quite firm. Pop¬ overs soften when removed from the oven and will collapse unless thoroughly baked. If necessary the heat may be turned off to prevent their getting too brown while be¬ coming crisp. Yorkshire pudding

Cook this with the app: pantry check, scaling, and the assistant.