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POPOVERS
(Yorkshire Pudding)

Popovers are certainly one of the easiest things to put together, yet difficult to get consistantly good results. I know, because its taken me many tries with different approaches to get this right. But if you follow these guidelines you are guaranteed a crispy, hollow and "good looking" popover everytime. (Trivia: Its called "Yorkshire Pudding" if the fat used is from the pan drippings of your roast beef; its "Popovers" if neutral oil or butter is used!)

Dec 29, 2011 - updated Dec 15, 2025
Serves about 8-10 (depending on size muffin tin used).
Primary Inspiration: Cooks Magazine.

INGREDIENTS

  • 1 1/2 cup milk..heated
  • 3 large eggs brought to room temperature
  • 1 1/2 cup bread flour
  • 1/2 tsp salt
  • 1 tsp canola / avacado oil, or ghee per popover

METHOD

  1. Heat the milk slightly
  2. Then mix the warm milk ,eggs and salt in a medium size bowl. Then add the flour and mix just a bit more...but don't overdo the mixing..
  3. IMPORTANT: LET THE BATTER SIT A MINIMUM OF 30 MIN AND PREFERABLY 3 HOURS. KEEPING IT OVERNIGHT IN REFER IS IDEAL- JUST ENSURE TO BRING IT UP TO ROOM TEMP BEFORE PROCEEDING.
  4. While the batter is "resting", preheat the oven to 450 degrees. Yes, a screaming-hot oven is required!
  5. Spray tins with cooking spray.
  6. Pour 1 tsp oil (unsalted butter or ghee works fine) into the bottom of each recess in your muffin pan and place in the 450 degree oven for 4 minutes. One of our secrets is to get that oil as hot as possible before adding the batter.
  7. Then open the oven and quickly pour the batter into each cup to about 2/3 full. (see picture). Then shut the door and cook for 20 minutes..
  8. Times will vary depending on type muffin tin and oven.The muffins will be lofty and a deep golden brown when ready. If at the 20 minute point they seem underdone, reduce the oven temp to 350 degrees and continue baking for several more minutes until you get the right look.
  9. Poke a small hole into each one to let steam vent.
  10. Serve IMMEDIATELY, since they may start to "deflate" as they cool..

    11. CHEF's NOTES:

    • This is the perfect compliment to roast beef. I always serve it with our Christmas Prime Rib.
    • Melted butter, honey or your favorite jam go well with popovers.
    • Best to use "Bread Flour" because of the additional proteins within; however, you can substitute "all purpose flour", you just may not get as high a rise on the finished product.
    • Any milk will work; If you have whole milk, thats best; however I get consistently good results with non fat or low fat milk.
    • DO NOT open the oven before they are done...like a souffle, they may collapse.
    • Popovers can be stored at room temp in a baggie for up to 3 days. Reheat at 300 degrees for 5 minutes.
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