Mmmmmm, popovers

My grandmother used to make roast beef and yorkshire puddings once a year, and now that I live in the UK, they're everywhere. But if you're looking for a lighter version, Mark Bittman, The Minimalist, reminds us about popovers.

If you're all fancy, get yourself a special popover pan, but a muffin pan will do (Mark says).



Popovers

Time: About 45 minutes

• 5 tablespoons melted butter
• 2 eggs
• 1 cup milk
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 cup all-purpose flour
• 1 teaspoon fresh thyme (or 1/2 teaspoon dried), optional.

1. Preheat oven to 425 degrees. Drizzle a teaspoon or so of melted butter in each cup of a 12-cup muffin pan or a popover tin and put it in oven while you make batter.

2. Beat together the eggs, milk, 1 tablespoon butter, sugar and salt. Beat in the flour a little bit at a time and add thyme if using; mixture should be smooth.

3. Carefully remove muffin tin from oven and fill each cup about halfway. Bake for 15 to 20 minutes, then reduce heat to 350 degrees and continue baking for 15 minutes more, or until popovers are puffed and browned. Do not check popovers until they have baked for a total of 30 minutes. Remove from pan immediately and serve hot.

Yield: 12 popovers.

NYT