Courtesy of Carole Larson, Macungie, PA

Makes either 12 puddings using mini-popover pans or
6 pudding using regular popover pan

    2 eggs
    1 cup of milk
    1 cup of flour
    ½ tsp. salt
    3 tbs. beef drippings

Whisk eggs and milk together.  Whisk flour and salt in a medium-sized bowl and add to egg mixture.  Whisk until smooth.  Let stand at room temperature about one hour.

After removing roast from oven, whisk 1 tbs. of drippings into batter until smooth.  Transfer to pouring pitcher.

Brush popover pans with some of the remaining drippings.  Increase oven temperature to 450º and place pan in oven for about 2 to 3 minutes.  (Pan will smoke.)  Working quickly, remove pan from the oven and divide batter evenly into popover cups.  Immediately return pan to oven.  Bake for 15 minutes without opening the oven door.  Reduce oven temperature to 350º, and bake until tops are golden brown and puffed, about 10 minutes longer.  Remove from pan and serve immediately.

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