Yorkshire pudding or popovers sound fancy but don’t have to be difficult, with a few tips yours will turn out light and airy every time.
For the holidays one year I decided to go with a standing rib roast. I was going to pair it with my standard Fluffy Dinner Rolls, but was out voted. The gang wanted Yorkshire pudding. My mom used to make these growing up, but we called them popovers.
They are light and airy, with a cup like center that is great for gravy, or in my case butter! However, I have not been always been successful, at times they have come out flat and not tall and puffy like I remember.
So Natalie and I watched the episode on Yorkshire pudding from The Great British Bake Off and got a couple of tips from Mary Barry. We incorporated some of these tips into our recipe. They turned out nice and tall, crispy on the outside and soft on the inside.
Even under the pressure of Christmas dinner they turned out amazing. I wasn’t too confident that they would work so I had a batch of yeast rolls ready in case they failed. No one was eating yeast rolls, instead we devoured the most light and airy rolls you could imagine.
This is a great option when you’re having a big meal and want something that’s not quite as filling as a yeast roll.
What makes this the Recipe for Yorkshire Pudding
- Lighter than a dinner roll or biscuit
- Quick and easy to prepare
- A great addition to any meal
- Perfect for catching extra sauce or gravy
What is Yorkshire Pudding?
Yorkshire pudding is a common British dish served with roast beef or lamb and generally served in a baking dish. However, in the States you will see it served in a muffin tin for individual servings. Instead of Yorkshire pudding, they are referred to as popovers.
Popovers are made with just eggs, milk and flour and no leavening agent. They will rise with the aid of steam. You’ll start with a crepe-like batter similar to a Dutch baby pancake. As it cooks in a very hot oven, the edges will get crispy and the steam creates a cup in the soft center.
It’s much lighter than most breads and a perfect receptacle for gravy, sauce or butter.
Yorkshire Puddings Ingredients
- Milk – you can use any type, even skim milk.
- Dry mustard– this adds a little flavor and helps stabilize the battter.
- Vegetable oil – you will add about a teaspoon in each muffin hole.
Yorkshire Pudding Muffin Tin
You can make popovers in a baking dish, muffin tin or a special popover tin. I always use a standard muffin tin. Here’s a article on the best Yorkshire pudding tin.
How to make Yorkshire Pudding
In a bowl with a spout, combine eggs, milk, flour, salt and dry mustard and blend with a hand mixer until well combined. Let it rest for at least 30 minutes.
Preheat the oven to 425º. Place 1 teaspoon oil in each hole of a 12 hole muffin tray. Place the muffin tin on the top rack in the oven and bake until the oil is hot and almost smoking.
Remove the pan and immediately pour equal portions of batter into the muffin tins. It should be hot enough that it sizzles. Quickly return it to the oven and bake for 15-20 minutes, until they have risen and are golden brown.
Serve immediately. They will fall a little, like a soufflé once removed from the oven creating a hole in the center for butter or gravy.
Best Yorkshire Pudding Recipe Tips
- Add a pinch of dry mustard to the batter.
- Let the batter sit for at least 30 minutes before baking, longer is even better. This will make them tall, they will still rise without this step but they won’t get as tall. Some say to refrigerate it, but I haven’t found that to be successful.
- Heat the muffin tin in a pre-heated oven with oil until it is very hot before adding the batter.
Now that I’ve got the roll part down, I may try to stuff it with things like they do in Great Britain. For now though, butter will do just fine.
1. Steak Marsala
Steak with a rich, slightly sweet and savory Marsala sauce may be the best steak recipe you make. The buttery mushroom Marsala sauce is perfect with popovers.
2. Braised Short Ribs
With red wine braised short ribs you’ll find melt in your mouth beef that falls off the bone. Braised on the stove and then cooked slowly in the oven with red wine creating an amazing sauce to go with Yorkshire pudding.
Tender and Juicy Braised Short Ribs in Red Wine
3. Beef Bourguignon
Beef Bourguignon is well worth the time it takes. The beef cooked in wine for a couple of hours is one of the most savory delicious meals you can find. A light popover is perfect with this rich dish.
This is only 3 of 10 recipes to try with Yorkshire pudding. Get even more tantalizing recipes to serve with Yorkshire pudding.
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- 4 eggs
- 1 ½ cups whole milk
- ½ teaspoon dry mustard
- ½ teaspoon salt
- 1 ¼ cups flour
- 4 tablespoons vegetable oil
- In a bowl with a spout, combine eggs, milk, flour, salt and dry mustard and blend with a hand mixer until well combined. Let the batter sit for at least 30 minutes.
- Preheat oven to 425º. Place 1 teaspoon oil in each hole of a 12 hole muffin tray. Place on top rack in the oven and bake until the oil is hot and almost smoking.
- Remove pan and immediately pour equal portions of batter into the muffin tins. It should be hot enough that it sizzles. Quickly return to the oven and bake for 15-20 minutes, until they have risen and are golden brown. Do not open the oven while baking.
- Serve immediately. They will fall a little once removed from the oven creating a hole in the center for butter or gravy.
Barbara’s Tips + Notes
- Let the batter sit longer than 30 minutes if you can for taller popovers.
- These need to be served immediately, they will fall and get cold very quickly.
- You can use skim milk in the recipe
- You can serve these in a metal baking dish rather than muffin tins.