Yorkshire pudding better known as popovers are such a wonderful addition to a meal. Here are some great ideas for what to serve with Yorkshire pudding other than a pot roast.
If you’re not familiar with traditional Yorkshire pudding, it’s a very popular dish to serve with roast dinner, prime rib or lamb. In the US, it is more commonly referred to as popovers. (they even make a special muffin pan for popovers, although it’s not needed)
They are a great side for almost any meal due to their light and airy texture, perfect for pouring gravy or sauce into or just use them to sop up the sauce. A hollowed out center is created while baking which makes the perfect receptacle for your favorite sauce.
Don’t let the names confuse you, there is no difference between a Yorkshire pudding recipe and a popover recipe.
What is Yorkshire pudding
Yorkshire pudding has a crepe-like batter without any leavening agents. It is poured into a hot muffin tin and cooked at a hot temperature until golden brown. The steam creates a pocket of air so that they are slightly hollow inside, perfect for gravy or butter.
This originated in Great Britain where the beef fat was heated in a metal tin before adding the batter of eggs, milk and flour. Once baked, the beef drippings or gravy was poured into the hollowed center.
How to make the best Yorkshire puddings
These are one of the easiest bread you will every make. Give yourself a minimum of 30 minutes of prep time because to get tall popovers, you need to let the batter rest for at least 30 minutes. It will only take you 5 minutes to make the batter.
All you have to do is combine, eggs, milk, flour and a little dry mustard until you have a smooth batter and let it rest. Heat up muffin tins with vegetable oil in each cup until it is very hot, then add the batter and watch the magic begin.
In just 15 minutes, the popovers will rise and get crispy on the outside while staying soft inside with a hollow crater in the center. For all my tips, check out my post on popovers.
FAQs and Tips
To get tall Yorkshire pudding, use room temperature batter that has been resting for at least 30 minutes.
A muffin tin or popover pan should be used for individual portions. You can also use an iron skillet or a metal baking pan.
You can make the batter the night before and refrigerate it, but then let it come to room temperature before baking to get the tallest popovers. A cold batter will not give you the same height as one at room temperature.
Popovers need to be eaten right away while they are hot. They cool very quickly since the batter is so light. While you can eat them when they have cooled, you will not have the crispy edges hollowed out interior.
Yorkshire pudding is typically served with roast beef and gravy but these are so delicious you shouldn’t wait until you’re serving a pot roast to enjoy them. They are great for special occasions dinners but since they are so quick and easy to make, surprise your family on a weeknight.
Here are some main course recipes to give you some ideas for what to serve with Yorkshire pudding.
Steak Marsala with Mushroom Sauce
Tender and Juicy Braised Short Ribs in Red Wine
Rich Beef Bourguignon with Bacon, Mushrooms, and Red Wine
Roasted Sweet Potato Quiche
Chicken in White Wine
Brown Sugar Mississippi Pot Roast
Japanese Curry
Ham Steak with Maple Brown Sugar Glaze
Chicken with Sun Dried Tomatoes
Pork Marsala
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