Yorkshire Pudding (Popover) Recipe (2024)

No traditional English Christmas dinner is complete without Yorkshire Pudding, what many Americans call "popovers". This is my mom's recipe, including her secret technique for tender, flavor-packed Yorkshire Pudding.

Yorkshire Pudding (Popover) Recipe (1)

When hot bread first emerges from the oven, in my family even the kids know to grab the butter, then we’ll all tussle for the crusty heels, comfort food of the highest order.

But not all of us share this fresh, homemade bread experience. I once delivered three loaves of still-warm Swedish Rye Bread to a family in mourning and was greeted by blank stares, as if I were daft. It wasn’t until a kind soul added sausage and cheese that the loaves were sliced into.

How many know Yorkshire Pudding? You might call them “popovers” but think savory muffin-shaped but hollow Swedish pancakes or French crepes served hot-hot-hot, light, a little eggy and wet, but crispy on the edges. They’re a real treat, much too easy to make and tasty to consume to remain confined to a Christmas dinner menu.

Still, in my family, we usually serve Yorkshire pudding with a traditional English Christmas dinner, roast beef, mashed potatoes and gravy, Brussels sprouts and trifle for dessert. When oven space is short, I also make Whole Roasted Cauliflower because it and Yorkshire pudding both call for a 450F/230C oven.

Yorkshire Pudding (Popover) Recipe (2) Yorkshire Pudding (Popover) Recipe (3) Yorkshire Pudding (Popover) Recipe (4)

ALANNA’s TIPS For two dozen mini Yorkshire puddings, use a mini muffin tin with 24 cups, dab each cup with 1/2 teaspoon bacon grease. Yorkshire Pudding (Popover) Recipe (5) For extra-large (read “extra impressive”), double the recipe and fill the muffin tins right to the top, there will be a little extra batter leftover. Yorkshire Pudding (Popover) Recipe (6) If you like, add up to a quarter cup meat juice (from cooking roast beef, say) to the Yorkshire Pudding mixture. Yorkshire Pudding (Popover) Recipe (7) My mom swore that Yorkshire Pudding turned out the best when the batter rested for an hour or so, for a big dinner, it’s nice to have something whose prep can be done way up front!

MY MOM’s YORKSHIRE PUDDING (Popover) RECIPE

Hands-on time: 5 minutes
Time to table: 35 minutes
Makes 12 medium-size Yorkshire pudding
Recipe easily halved or doubled

  • 2 large eggs
  • 1 cup whole milk
  • 1 cup flour, fluffed to aerate before measuring or 125g
  • 1 teaspoon table salt
  • 12 “dabs” bacon grease, about 1 teaspoon each

Heat oven to 450F/230C.

In a blender, mix the eggs, milk, flour and salt. Let rest on the counter while continuing or up to a couple of hours; longer is definitely better, the texture is much lighter and airier, as it should be!

Place a dab of bacon grease in the cups of a 12-cup muffin pan. Place muffin pan in oven and let heat for 10 minutes. Swirl the pans a bit to distribute the oil throughout.

Give the blender one more blitz, then fill hot muffin cups about two-thirds full.

Bake 15 – 20 minutes, gently remove from the muffin tin, often they’ll just fall out when the tin is upended.

Serve hot-hot from the oven.

Yorkshire Pudding (Popover) Recipe (8) Yorkshire Pudding (Popover) Recipe (9) Yorkshire Pudding (Popover) Recipe (10)

NUTRITION INFORMATION Per Medium-Size Yorkshire Pudding: 100 Calories; 5g Tot Fat; 2g Sat Fat; 41mg Cholesterol; 220mg Sodium; 9g Carb; 0g Fiber; 1g Sugar; 3g Protein. Yorkshire Pudding (Popover) Recipe (11) WEIGHT WATCHERS POINTS WW Old Points 2, WW PointsPlus 3.

Adapted from my mother’s long-time recipe for Yorkshire pudding, one of her very favorite things and frankly, mine too!

Mom's Secret Technique for Yorkshire Pudding


Yorkshire Pudding (Popover) Recipe (12)

My mom always said that the secret to her very best Yorkshire Pudding was a dab of bacon grease when heating the muffin tins. All I know is, there's no eating just one Yorkshire pudding!

Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. Yorkshire Pudding (Popover) Recipe (13) Do you have a favorite hot bread recipe that other Kitchen Parade readers might like? Just send me a quick e-mail via recipes@kitchen-parade.com. Yorkshire Pudding (Popover) Recipe (14) How to print a Kitchen Parade recipe. Yorkshire Pudding (Popover) Recipe (15) Never miss a recipe! If you like this recipe, sign up for a free e-mail subscription. Yorkshire Pudding (Popover) Recipe (16) If you like Kitchen Parade, you're sure to like my food blog about vegetable recipes, too, A Veggie Venture. Yorkshire Pudding (Popover) Recipe (17) Follow Kitchen Parade on Facebook!

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This Week, Elsewhere

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A Traditional English Christmas Dinner

(hover for a description, click a photo for a recipe)

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Yorkshire Pudding (Popover) Recipe (2024)

FAQs

Are Yorkshire puddings and popovers the same thing? ›

Cooking fat: Yorkshire pudding is a dripping pudding, meaning that chefs traditionally make it using the meat drippings leftover from cooking a Sunday roast dinner. Meanwhile, popover recipes tend to call for butter instead. Yorkshire pudding batter, therefore, takes on a more savory flavor than popover batter.

What is the secret to good popovers? ›

The key to perfect popovers is using a popover pan. The cylindrical walls of popover cups are straight rather than angled like those in a regular muffin tin, accentuating their puffy, mushroomed tops by forcing the batter up out of the slim space.

What is Yorkshire pudding called in America? ›

History. The popover is an American version of Yorkshire pudding and similar batter puddings made in England since the 17th century, The oldest known reference to popovers dates to 1850. The first cookbook to print a recipe for popovers was in 1876.

Should you refrigerate popover batter before baking? ›

You can make the batter ahead of time and bake the popovers the next day or prepare a batch start to finish and freeze them for later or keep a few on your counter. Check out the tips below to keep your popovers fresh. To make ahead: You can make the batter and refrigerate it for up to one day before baking.

Can popover batter sit overnight? ›

Increase the speed to medium-low and beat for 20 to 30 seconds, or just until the batter is smooth but there will be a few little lumps at the bottom. 3) Allow the batter to sit at room temperature for 1 hour before baking or, preferably. cover and refrigerate it for 24 up to 48 hours.

Why do Brits call Yorkshire pudding? ›

It has been suggested the pudding was given the name “Yorkshire” due to the region's association with coal and the high temperatures this produced that helped to make crispy batter.

Why do you let popover batter rest? ›

The flour needs some time to absorb into the liquid, which not only thickens the batter a bit, it also allows the gluten molecules to relax which makes for a lighter, not chewy popover. The resting period also makes the batter more velvety and helps allow air bubbles to release.

Why do popovers fail? ›

Too cold and you won't get the popovers to steam internally quickly enough. But be aware that you shouldn't make it too hot. If your milk and/or butter is hot enough to cook the eggs while mixing, the batter won't rise. Best to use all warm ingredients in the 40-50 degrees celsius (100-120 fahrenheit) range.

Is it necessary to poke the popover when it comes out of the oven? ›

Remove from oven:

Popovers lose their crunch if they linger in the pan, so turn them out on a wire rack immediately and poke a small opening in the side of each with a paring knife to let the steam escape.

What is the German version of Yorkshire pudding? ›

A Dutch baby pancake, sometimes called a German pancake, a Bismarck, a Dutch puff, Hooligan, or a Hootenanny, is a dish that is similar to a large Yorkshire pudding.

What is the Irish version of Yorkshire pudding? ›

Batter pudding is the Irish version of Yorkshire pudding. Many Irish like their meat quite well cooked, which rather spoils a good joint of beef in my opinion. A largish piece of beef cooked in this way will have the best flavour, as small joints are disappointing.

What is the difference between a Dutch baby and Yorkshire pudding? ›

Where Dutch babies are fluffy and soft like pancakes, Yorkshire puddings are crisp outside but hollow and soft inside. The latter is often served with savory fillings like bacon and eggs, mushroom and brie, or pesto and goat cheese. On the other hand, the Dutch baby is usually served with toppings instead of fillings.

Why are my popovers not airy? ›

Preheating your oven to the correct temperature is probably the most important thing you can do to ensure popover success. The hotter your oven, the higher your popovers will rise. Which makes sense: the faster liquid in the batter turns into steam, the more chance your popover has to expand before its crust sets.

What is the best flour for popovers? ›

Not only were popovers made with bread flour about 30 percent taller than those made with all-purpose flour, but their higher walls were also thinner, making them a bit more crisp, and that crispness held up as they cooled. Bread flour was in. Next up: the milk.

Why do my popovers have a hole in the middle? ›

As soon as you remove the popovers from the oven, poke a little hole in the top of each one. This will give the steam someplace to escape while cooling. If you don't do this the steam stays trapped inside making them soft which causes them to deflate.

What is the difference between a popover pan and a Yorkshire pudding pan? ›

According to BBC, a Yorkshire pudding is traditionally baked in an angled muffin pan to create that iconic large, puffed top, while King Arthur Baking claims that popovers specifically use deep-welled pans to force the batter to expand on top and create a mushroom-looking appearance.

What is another name for Yorkshire pudding? ›

It was she who renamed the original version, known as Dripping Pudding, which had been cooked in England for centuries, although these puddings were much flatter than the puffy versions made in modern times.

What makes a popover a popover? ›

Popover pans are designed to convey heat directly to the batter, which is quite wet. As the batter bakes, that heat turns the moisture into steam, causing the popovers' dramatic rise. The deep cups of a popover pan give the batter plenty of room to rise, and provide support for the sides of the popovers as they do so.

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