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    Home » Recipes » Breads & Biscuits » Yorkshire Pudding Popover

    Yorkshire Pudding Popover

    Published: Jan 14, 2018 · Modified: Aug 28, 2022 by Barbara Curry · This post may contain affiliate links.

    Jump to Recipe
    5 from 1 vote

    Disclaimer: This post may contain affiliate links.

    Yorkshire Pudding in a pan.

    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.

    A muffin pan full of Yorkshire Pudding.

    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.

    A muffin tin of popovers on a wire rack.

    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.

    A basket of 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.

    Ingredients you'll need to make Yorkshire pudding.

    Yorkshire Puddings Ingredients

    • Eggs
    • Milk – you can use any type, even skim milk.
    • Flour
    • 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 in bread basket

    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

    Step 1

    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.

    A bowl of batter for popovers next to a hand mixer.

    Step 2

    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.

    Step 3

    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.

    Batter being poured into a hot muffin tin.

    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

    1. Add a pinch of dry mustard to the batter.
    2. 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.
    3. 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.

    A single popover, next to a pan of popovers.

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      Light and airy popovers in a muffin tin.

      Yorkshire Pudding Recipe FAQs

      Yorkshire Pudding vs Popover

      There is no difference between popovers and Yorkshire pudding. In Great Britain it is served in a baking dish while we typically make it in muffin pans.

      Can you open the oven while popovers are baking?

      Some people warn about opening the oven while popovers are baking. It’s not a good idea to open the oven as the heat will decrease but you will still get tall crispy puddings if you take a peak.

      Should you refrigerate the batter?

      The batter needs to rest for at least 30 minutes, but room temperature batter will get taller than cold batter.

      What stops Yorkshire puddings from rising?

      Yorkshire puddings will not rise as much if the batter has not rested for about 30 minutes or if you overfill the muffin tins. Adding the batter to a very hot muffin tin helps them rise even higher.

      What is the best oil to use for Yorkshire puddings?

      Since the oil is cooked at a high temperature in the muffin tins, you will want to use vegetable oil which has a higher smoke point. You could also use safflower or canola oil.

      What to serve with a Yorkshire Pudding Popover

      1. Steak Marsala

      A black platter of 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.

      Steak Marsala

      A fork full of Steak Marsala
      Steak Marsala
      Steak with a rich, slightly sweet and savory Marsala sauce may be the best dish you make this fall. Steak Marsala with a buttery mushroom Marsala sauce will be a show stopper whether for family or your next dinner party.
      Get the Recipe

      2. Braised Short Ribs

      A red wine braised short rib on a bed of mashed potatoes

      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.

      Best Oven Braised Short Ribs

      A plate of mashed potatoes with a beef short rib on top
      Best Oven Braised Short Ribs
      With red wine braised short ribs you'll find meltingly tender beef that falls off the bone. Braised on the stove and then cooked slowly in the oven with red wine for a delicious dinner with minimal prep work.
      Get the Recipe

      3. Beef Bourguignon

      Beef bourguignon served over mashed potatoes on a plate.

      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.

      Beef Bourguignon

      Beef Bourguignon on a serving of mashed potatoes
      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. Don’t shy away from the multiple steps, you will love every bite. Julie Child knew what she was talking about.
      Get the Recipe

      This is only 3 of 10 recipes to try with Yorkshire pudding. Get even more tantalizing recipes to serve with Yorkshire pudding.

      Yorkshire pudding in a muffin tin.

      Best Yorkshire Pudding Recipe

      Author: Barbara Curry
      5 from 1 vote
      Print Pin
      PREP: 40 minutes
      COOK: 15 minutes
      Servings: 12

      Ingredients
       

      • 4 eggs
      • 1 ½ cups whole milk
      • ½ teaspoon dry mustard
      • ½ teaspoon salt
      • 1 ¼ cups flour
      • 4 tablespoons vegetable oil
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      Instructions
       

      • 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.

      Video

      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.

      Nutrition

      Calories: 87kcal | Carbohydrates: 11g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 130mg | Potassium: 81mg | Fiber: 1g | Sugar: 2g | Vitamin A: 129IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 1mg
      Follow Me On SocialDid you make this recipe? Mention @ButterandBaggage or tag #ButterandBaggage on Instagram!

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      Comments

      1. Doris says

        December 26, 2021 at 11:18 am

        What do the British fill them with sometimes?

        Reply
        • Barbara Curry says

          December 28, 2021 at 12:47 pm

          I fill mine with a slab of butter, but I think the British would serve them with a beef stew.

          Reply
        • Mary Hoskins says

          December 30, 2021 at 12:27 pm

          My great grandma,from Yorkshire, England served them with roast beef,The holes were in filled with the gravy.

          Reply
          • Barbara Curry says

            December 30, 2021 at 12:51 pm

            Mary, that makes perfect sense. Thanks for sharing.

      2. Gloria says

        December 27, 2021 at 12:11 pm

        Excellent!

        Reply
        • Barbara Curry says

          December 28, 2021 at 12:45 pm

          So glad you enjoyed them!

          Reply

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      Barbara Curry is the culinary adventurer of Butter & Baggage. With a dedicated enthusiasm for real butter made from happy cows she is in constant pursuit of delicious recipes and tasty dishes. She shares her experiences, ventures, and occasional misadventures because let’s face it things can get messy in any kitchen.

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