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.
