Recipe courtesy of Emily Mortimer
Emily Mortimer's Yorkshire Pudding (Popovers)
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 133
- Total Fat
- 7
- Saturated Fat
- 2
- Carbohydrates
- 12
- Dietary Fiber
- 0
- Sugar
- 3
- Protein
- 4
- Cholesterol
- 40
- Sodium
- 204
Ingredients
1/2 cup plus 2 tablespoons all-purpose flour
Kosher salt
1 extra-large egg
1 1/4 cups whole milk
1/4 cup sparkling water, such as Pellegrino
6 teaspoons vegetable oil
Directions
- Preheat the oven to 475 degrees F.
- Mix the flour and 1/2 teaspoon salt in a bowl. Make a well in the center of the flour and break the egg into it. Combine the milk and sparkling water in a measuring cup and slowly whisk into the flour mixture to make a smooth batter. Whisk for 2 minutes and refrigerate.
- Meanwhile, add 1 teaspoon of vegetable oil into each cup of a 6-cup muffin pan. Place the pan in the oven until the oil is very hot but not smoking. Remove the muffin pan from the oven and very quickly pour the batter equally into the muffin cups. Return the pan to the oven and cook for 15 to 25 minutes or until the tops and bottoms are golden brown. Serve hot.