Now for the darker side of popovers, my infamous light, airy, tear it apart Yorkshire pudding. It all starts with our basic popover batter, and a roasting hunk of meat. The secret to a good outcome… heating the pan with the drippings already in it.
Here’s what you’ll need for the batter:
- 1 cup all-purpose flour
- 1 1/2 teaspoons kosher salt
- 2 large eggs, room temperature
- 1 cup whole milk, room temperature
- 1 tablespoon beef drippings
Step one: take your meat, usually a rib roast, out of the oven. Then, spoon about three or four tablespoons of drippings into an 8 x 8 baking pan. Turn the oven up to 400 degrees and place the baking pan into the oven to heat it up for a minute or so.
Once the drippings start to smoke, pull the oven rack out and pour the batter into the hot drippings. Bake on the middle rack of the oven for about 20-25 minutes. This is a nice thing to put together while the roast is resting. Remove the pudding to a cooling rack and let it set while your plating up the meat. Then, tear the pudding into pieces and serve with the meat.