Popovers, yorkshire pudding are normaly served with roast beef in these parts... easy recipe 8-4-2
8 eggs (50 grams each)
4 cups of milk (1 litre)
2 cups of flour and a pinch
Mix eggs to break them up and make smooth add milk, stir until homogenious.... then add the flour and stir till blended. the mix will thicken slightly.... think coffee cream thickness, not whipping cream thickness. season with salt and pepper, maybe some herbs. then strain. Let the mixture sit an hour to develop the gluten strands. If your ingredients are warm (as in not refridgerated), it is a great benifit because you aren't lowering the pan heat when you pour. Salt is very important not only for flavour but also letting the strands of gluten stretch more.
Pre heat your pans (old muffin tins work great, cause they are for grease muffins now!) hot, did I say hot? I mean smoking hot, yup stinky hot. **** hot then hotter (400 F) the stink of the pans is probaly annoying everyone by now. Take them out of the oven and fill them 1/4 full with oil, for easier release later spray the whole thing with non stick spray, back in the oven..... Here I have a trick where I watch the oven light until it goes off indicating everything inside is at four hundred Farinheit. Now is the the time to move fast but be careful not to burn you or anyone else. take the tray out (close the oven door) now fill the cups a hair short of being full. oil will overflow, it will sizzle and spit...... keep going..... back in the oven (400 F) and close the door (It is important to have a tray to catch the oil overflow so you don't start a fire!) after the door is closed DO NOT OPEN THE DOOR...... I REPEAT, DO NOT OPEN THE DOOR in 15-20 minutes turn down to 350 F then in another 15 minuted turn down to 300 F. Don't be fooled by the outside popovers..... the middle ones still aren't done patience.....To be finished is determined by what you want..... Moist and doughy take em out early... they will collaspe as they cool but it is truly pudding. If you want a big popover to wow the masses then let them dry at 300 F until when you grab one it feels hollow and light.