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Yorkshire Pudding Print Email


4 eggs
2 cups all-purpose flour
3-1/2 cups whole milk
2 tablespoons unsalted butter (optional)
1 teaspoon salt
1/8 teaspoon black pepper
4 tablespoons canola oil (or shortening)
12 cubes feta cheese ( or any other flavorings)
Preparation

This step is optional. In a deep saucepan, melt the butter into 2 cups of milk over very low heat. Remove from the heat as soon as the butter is melted. Let the milk cool completely.

Using an electric mixer, beat the eggs until the texture of the eggs is thicker. The consistency must be very airy.

In another mixing bowl, add the flour. Form a well in the center of the bowl. Pour in the egg mixture and butter / milk liquid. Mix until the batter is smooth. Season with salt and pepper. Do NOT over-mix. It's okay if there is a few lumps of flour.

Allow the Yorkshire batter to rest for at least 1 hour.

Preheat the oven to 450F. Place a popover pan in the oven while preparing the batter.

Thin the batter with the remaining milk (1 to 1-); the consistency of the batter is very similar to crepe batter.

Get the pan out of the oven, add about 1 teaspoon of oil (or shortening) in each mold. Generously brush the entire surface of the molds. Place the pan in the oven for another 2-3 minutes.

Open the oven again, evenly pour in the batter into each mold; the level of batter in each mold should go -way up the side of the molds. Place a cube of feta cheese in each mold.

Place the pan back in the oven at 450F for 20 minutes; lower the temperature to 425F and bake for another 10-12 minutes.

Serve immediately with gravy or whipped butter or you can keep them warm in the oven at 170F for about 15-20 minutes until your meal is ready to be served. http://www.phamfatale.com/id_1051/title_Yorkshire-Pudding-Popover/
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