1/2 pint (285 milliliters) milk
4 ounces (115 grams) all-purpose flour
- Pre-heat the oven to 425F (220°C).
- Mix the batter ingredients together. Let rest for half an hour.
- Preheat a 12-hole popover tin with 1/2-inch (1 centimeter) of oil in each section. After the 10 minutes distribute the batter in each popover hole. Cook for around 15 to 20 minutes until crisp and puffy; don’t open the oven door before then or they won’t rise. The popovers will rise dramatically and be crisp and brown on the top.
- This is properly served with rare roast beef. It can also be used as a hot dessert and served with warm maple syrup.