Yorkshire Pudding or Popovers
Discover the timeless delight of Yorkshire Puddings or Popovers with this foolproof recipe that delivers fluffy, golden perfection every time. Made with simple pantry staples like all-purpose flour, whole milk, and eggs, these airy, crisp-on-the-outside creations are a cornerstone of British cuisine and a versatile accompaniment to any meal. The secret to their rise lies in preheating the pan and using a touch of hot vegetable oil or savory beef drippings, which creates irresistibly crisp edges. Whether you're serving them alongside a classic Sunday roast or enjoying them as a standalone treat, these light, savory delights are best straight out of the oven, warm and puffed to impress. With just 10 minutes of prep and a quick rest for the batter, you'll have a showstopping dish on your table in under half an hour. Perfectly easy, endlessly delicious, and deeply satisfying, this recipe is your gateway to bakery-worthy results at home.
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 1 cup Whole milk
- 3 Large eggs
- 0.5 teaspoon Salt
- 2 tablespoons Vegetable oil or beef drippings
Instructions
Preheat your oven to 425°F (220°C).
In a large mixing bowl, whisk together the flour and salt.
In a separate bowl, beat the eggs and milk until well combined.
Gradually pour the wet ingredients into the dry ingredients, whisking constantly to create a smooth, lump-free batter. Let the batter rest for at least 15 minutes to improve texture.
Place a muffin tin or popover pan in the oven to preheat for about 5 minutes.
Remove the hot pan from the oven and quickly add 1/2 teaspoon of oil or a dollop of beef drippings into each cup. Return the pan to the oven for 2 minutes to heat the oil.
Carefully take the pan out of the oven and immediately pour the batter evenly into the cups, filling each about halfway full.
Bake in the preheated oven for 20-25 minutes, or until the puddings are puffed up and deeply golden brown. Resist the urge to open the oven door during cooking as this can cause them to collapse.
Once baked, remove the Yorkshire puddings or popovers from the pan and serve immediately. They are best enjoyed fresh and warm.
Nutrition Facts
Calories |
1036 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.2 g | 66% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 587 mg | 196% | |
| Sodium | 1485 mg | 65% | |
| Total Carbohydrate | 105.9 g | 39% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 12.0 g | ||
| Protein | 38.4 g | 77% | |
| Vitamin D | 5.7 mcg | 28% | |
| Calcium | 400 mg | 31% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 702 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
