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.
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
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