After 25 years of trying to make these, this recipe and the attached reviews finally made me get the PERFECT pop-overs. Usually we make Yorkshire Pudding (either in a pan or in a muffin tin) which is the same basic ingredients, but the English recipe we've been using specifies holding the batter in the fridge before using, and the result is a heavier doughy "pudding" - which is an entirely different beast (and not a bad one).
The secret for "pop" is to have the eggs and milk at room temperature or slightly above.Cold batter and you get "pudding." Make sure to spray the pan and pre-heat to keep them from sticking. We used a combination of beef fat (from a roast) and butter as the cooking oil, filled 1/2 to 3/4 with batter and never opened the oven door (cooking near the top of the oven) at 425 for 15 minutes, 375 for another 20 and they were absolutely perfect, hollow and able to hold gravy!
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After 25 years of trying to make these, this recipe and the attached reviews finally made me...