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.
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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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