Popovers, Yorkshire Pudding

Popovers


2 eggs
1 cup milk
1 cup sifted flour
1/2 teaspoon salt
1 tablespoon, melted solid vegetable shortening
additional vegetable shortening for greasing pans/cups


Preheat oven to 475 degrees.  Thoroughly grease interiors of cups in a 6-cup popover pan, muffin pan, or 6 oven-proof muffin cups.


Into a mixing bowl, break eggs, and beat gently.  Add milk, flour, and salt.  Beat 1 1/2 minutes, add melted shortening, and continue beating 1/2 minute more.  Do not over beat.  FIll cups half full or slightly more.


Place popover pan or cups on a cookie sheet, into preheated oven and bake for 10 minutes at 475 degrees.  Reduce heat to 350 degrees and continue baking for 25-30 minutes, until puffed.  DO NOT OPEN OVEN DOOR TO CHECK UNTIL LAST 10 MINUTES OF COOKING.  A few minutes before popovers are golden brown and done, prick each, on one side, with a skewer to allow air and moisture to escape and interior of popover to dry somewhat.


Yorkshire Pudding


Preheat the oven to 450 degrees.  (Or adjust oven temperature to 450 after removing the prime rib).  


Remove prime rib from oven, and pour 1/4 cup of the beef drippings from the roasting pan into a 9 '' x 9 '' baking pan.  or an 11 '' x 7'' pan.  Place the pan with the drippings into the hot oven to keep sizzling while you prepare the batter.


Prepare the batter as above, EXCEPT eliminate the melted shortening, and beat a bit longer than for popovers - until large bubbles rise to the surface of the batter.


Pour the batter into the pan with the sizzling drippings, and bake for 25-30 minutes, until golden and puffed around the sides.  Cut into squares to serve.


NOTE - batter may be made in advance, and allowed to stand.  Bring to room temp if batter has been refrigerated.  Be sure to beat batter again thoroughly before using.