SC - oop yorkshire pudding recipe needed!

[Decker, Terry D.]

For popovers, half fill buttered muffin tin or custard cups.  Place in a
cold oven, set the temperature for 450 degrees F.  Bake for 15 minutes.
Reduce heat to 350 degrees F bake for another 15 to 20 minutes.  Test by
removing one from the pan.  The outside should be crisp and the inside
should be tender and moist.  So sayeth Fannie Farmer.

Fannie uses 1 less egg and a 1/4 teaspoon less salt, but she was always a
little frugal.

Bear

> Korrin gave the following recipe for Yorkshire Pudding:
> > 
> > ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
> >         Yorkshire Pudding, or Popover Batter
> >         1C milk
> >         1C flour (measured after sifting)
> >         1/2 t salt
> >         1T melted fat
> >         3 eggs
> >         Mix only until blended & no large clumps. Pour over 1/4 C beef
> > drippings in 8"X8"X2" pan & bake @ 450 F for 1/2 hour. Puncture to let
> > off steam, let sit for 10 minutes. Cut into squares & serve.
> > ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
> 
> While the title mentions this as a "Popover Batter" the directions given
> are obviously for Yorkshire Pudding. Can someone tell me how to use this
> ingredient list to make popovers? I remember having some wonderful
> popovers each time we went to a seafood resturant across from Dallas' 
> Love Field airport called Jays around thirty years ago.
> Thanks.
>    Stefan
> 
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