Egg Popovers or Yorkshire Pudding7:35 PM
There are times when I'm at home and I'm craving for freshly baked goods but most things need specific ingredients and takes up too much time to cook that my cravings would pass by the time it's done. That's not the case with Egg Popovers, or as the English calls it Yorkshire Pudding. They are a classic staple on Sunday Roasts, eaten with mash and gravy or as dessert. My personal favorite would be dipping them in jam or organic honey for tea time. It uses very little ingredients, ones that are commonly found in almost every urban household.
- 140g plain flour
- 4 large eggs
- 200ml milk
- Salt to taste
- Cooking Oil
1. Heat the oven up to 210 degrees celcius (with fan) on. Drizzle a little oil in each non-stick muffin tin and place it in the oven to heat up.
2. Meanwhile, whisk flour and four eggs together. Add in milk gradually while whisking continuously. Make sure it's lump free. Season with a little bit of salt.
3. Carefully remove the muffin tins from the oven and pour the batter until 3/4 into the holes. Place it back in the oven and leave the oven door closed for about 20 minutes until it puffs up and browns. Make sure it does not burn. Serve immediately.