POPOVERS (Yorkshire Pudding)
Popovers are certainly one of the easiest things to put together, yet difficult to get consistantly good results. But if you follow these guidelines you are guaranteed a crispy, hollow and "good looking" popover everytime. I have tried a number of variations over the years and have found this one to be the best. The secret is in using "bread" flower rather than "all purpose", because of the additional proteins inherent in "bread" flour which help with a slightly higher rise, and heating the milk prior to incorporating it into the batter.
Dec 29, 2011 - updated Dec 15, 2020
Serves 6-8 (depending on size muffin tin used).
Inspiration: Cooks Magazine
INGREDIENTS
- 1 1/4 cup milk
- 3 large eggs
- cooking spray
- 1 1/4 cup bread flour
- 3/4 tsp salt
METHOD
- Preheat the oven to 400 degrees. Do this well ahead of time since the batter just takes a few minutes to put together.
- Mix the flour and salt in a medium size bowl.
- Heat the milk to 120-130 degrees. About 90 seconds on high heat if you don't have a thermometer.
- Add the hot milk and eggs to the flour mix and whisk until nearly smooth (small lumps are OK).
- Best to start with a warm muffin pan. Put it in the oven for 3-4 minutes then remove, spray liberally with Pam..
- Pour the batter almost to the top of the muffin pan (see picture).
- Bake for about 30 minutes. Times will vary depending on type muffin tin and oven.The muffins will be lofty and a deep golden brown when ready.
- Serve hot.
- This is the perfect compliment to roast beef.
- Melted butter, honey or your favorite jam go well with popovers.
- You can substitute "all purpose flour", you just may not get as high a rise on the finished product.
- Any milk will work; 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.
CHEF's NOTES: