Popover Pudding with Irish Bacon

• 2 cups (475 ml) whole milk
• 4 large eggs
• 1-3/4 cups (425 ml) all purpose flour
• 1-1/4 tsp (6 ml) salt
• 1 large bunch fresh chives
• 1 pound sliced Irish bacon, or canadian bacon (if using canadian bacon, use an additional 1/4 cup (60 ml) oil, since Irish bacon has more fat that is necessary for this dish)
• 1/4 cup (60 ml) vegetable oil (or more)

1. In a blender, blend the milk, flour, eggs and salt until smooth.
2. Transfer batter to bowl.
3. Chop enough chives to measure a half cup and whisk chives into batter.
4. Cover batter and chill at least one hour up to one day.
5. Preheat oven to 400 degrees (200 C.).
6. Trim fat from bacon and cook fat over low heat in a large skillet until fat is rendered and solids are golden brown.
7. Discard solids.
8. Saute bacon in remaining fat over high heat until done; remove and set aside.
9. Pour the remaining fat into measuring cup and add enough enough vegetable oil to measure 3/4 cup (175 ml).
10. Pour the oil into a baking dish, 13 x 9 inch, and heat in oven for five minutes.
11. Quickly arrange bacon in dish and pour the reserved batter over.
12. Bake pudding in middle of oven until puffed and golden brown, about fifty minutes.

milk, eggs, flour, salt, fresh chives, irish bacon, vegetable oil

Taken from online-cookbook.com/goto/cook/rpage/000A03 (may not work)