Yield: Makes 12 popover-pan-size puddings or 24 muffin-tin-size puddings
Chef Thomas doesn’t mess much with Yorkshire puddings, the classic partner for a roast in England. Though the popoverlike side is often made with fat from the roast, this one is made with vegetable oil to let the thyme shine.
If you own popover pans, now is the time to get them out; though the puddings inevitably fall—their somewhat squashed appearance is part of their charm—the popover pan will help them rise to greater heights. If using muffin tins, make 24, not 12; otherwise, the puddings will be too dense.
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