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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- 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
- freshly ground black pepper
- 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!