My British mum makes a mean Yorkshire pudding (or popovers for the U.S. folks) and I had never made them. It’s pretty shameful. I altered her recipe just a bit based on this ultra helpful post where many a recipe and technique was tested.
I decided to give these a go to prepare for a Christmas feast soon.
Ultimately, it’s pretty hard to mess these up. No matter how much they rise or how brown they get, they’re still tasty. But the combination of letting the batter rest and raising the oven temperature makes for maximum rise. If you use a popover pan (like this awesome one!), you’ll see a bigger rise than I’ve gotten here. But these are smaller to make more in the recipe.
My favorite way to make these is with beef drippings. then after they’re cooked, you use more drippings to create a gravy that fills in the center. Alternately, you can slather them in good butter and/or some jam for brekky.
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Ingredients
- About 1/2 cup vegetable oil, beef drippings, or clarified butter
- 4 large eggs
- 1 cup plus 2 tsp (150g) all-purpose flour
- 7 oz (200 ml) whole milk
- salt
- freshly ground black pepper
Instructions
- Preheat the oven to 450°F (230°C).
- In a popover pan (like this one) or cupcake pan, and add about 1 tablespoon of beef drippings, vegetable oil, or clarified butter into each of the 12 compartments. Heat the oil for at least 10 minutes to get the oil very hot.
- Meanwhile, mix the eggs, flour, milk, salt, and pepper together in a bowl until smooth (Optional, but helpful, rest the mixture for 30 minutes or up to overnight for maximum rise).
- Remove the tray of oil from the oven and transfer to a heat-proof surface like a cookie sheet (the oil can splatter), then immediately pour the batter evenly into the compartments.
- Bake for 12 to 25 minutes, depending on the pan size, or until risen and golden (I made small ones in this version).
- Serve with gravy, butter, or jam.
If you make this recipe, share a photo and hashtag it #BIJOUXANDBITS. I’d love to see what you’re cooking!
Catherine Clark is a Chicago native sharing noteworthy things she sees and attempts to make in the world. She's a geek, cat lady, designer and editor by day, and noob chef by night.
Have you ever watched “Supersizers Eat…” with Gilles Coren and Sue Perkins? They pick a period of British history and spend a week dressing and eating in that period. It’s incredible and funny too. If you haven’t seen it before, check them out on YouTube.
Anywhere there’s an episode called “Supersizers Eat… Regency” where they have Yorkshire pudding with their beef and the chef makes it according to some 200 year old recipe that basically has it cooking beneath the beef. Came out like a giant cracker though. Totally inedible! LOL.
omg this sounds hilarious! My mom is coming to visit in a couple of days and this show will HAVE to be on the menu. 😀