Yorkshire Pudding, with a crusty outer shell and slightly eggy filling. The unique cooking method
creates instant heat in the middle of the dough, which makes large air pockets that become crispy
on the outside. These are great with a thick soup, but they also make a delicious breakfast with a pat of
margarine and some jam.
6 teaspoons margarine, chilled
1 cup fl our
½ teaspoon baking powder
¼ teaspoon salt
½ package silken tofu,
medium or fi rm
1 cup milk
1 teaspoon melted margarine
Preheat the oven to 425 degrees. Lightly grease the
bottoms of 6 regular-sized muffi n cups with oil or
margarine. Place 1 teaspoon margarine in the bottom of
each cup.
In the bowl of a food processor or in a large bowl, combine
fl our, baking powder, salt, tofu, milk and melted margarine.
Process on high or blend vigorously with electric hand
beaters until everything is incorporated and mixture is
smooth. Place muffi n tin in the oven for 1 minute to heat
the pan and melt the margarine. Remove from oven and
quickly divide the batter into the muffi n cups, using a ¼-cup
measuring cup.
Bake for 20 minutes at 425 degrees then reduce the oven
temperature to 325 degrees. Bake until popovers are dark
golden and crisp. Let cool for 15 minutes in the muffi n tin
before serving or turning out onto a cooling rack to fi nish
cooling. Store leftover popovers covered in the fridge.
Yield: 6 POPOVERS
Prep time: 15 MINUTES
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