Perfect Yorkshire Pudding and Popovers
Popovers are a consistent winner in our home. Yorkshire pudding and popovers are the same batters used in slightly different ways. Both are delicious easy, easy, easy!
Here are the standard recipe and tips to guarantee successful puffing.
1 Cup of flour
½ Tsp. salt
1 Cup of milk, I used 2% to make them light and puffy
Butter for the popover cups
Au Jus for the Yorkshire pudding
½ cup au jus for Yorkshire pudding
|Picture||Title||Description||Order on Amazon|
|Pyrex Glass Mixing Bowl Set (3-Piece)||mixing bowl||Yes|
|OXO Good Grips 11-Inch Better Balloon Whisk||manual whisk||Yes|
|M KITCHEN WORLD Heat Resistant Silicone Spatulas Set||rubber spatula||Yes|
|Reynolds Kitchens Parchment Paper Roll with SmartGrid||3 boxes of baking paper||Yes|
|6-Piece Nonstick Oven Bakeware Baking Set||baking trays set||Yes|
Remove eggs, milk, and butter from the refrigerator several hours before mixing the batter. In a mixing bowl, break up the egg with a whisk. Add the milk and continue to whisk. Add the flour, salt and continue to whisk gently. Do not over mix. There may be small lumps in the batter.
I use a nonstick popover pan with six large cups for one recipe. I prepare the pan by adding ¼ to ½ teaspoon of butter to each cup, and then place the pan in the oven to heat until the butter is starting to bubble. Remove the hot pan from the oven and fill each cup two-thirds full with batter and return to the oven. Heating the pan before adding batter and placing in a hot oven causes the batter puff.
Bake at 450*F for 15 to 20 minutes, then reduce the oven to 350*F and continue to bake until nicely browned, about 10-15 minutes longer. Popovers are best served right out of the oven.
Yorkshire pudding is equally simple. One recipe is enough for my 12” diameter Le Creuset pan. I begin by lightly greasing and dusting my Le Creuset pan with flour, as you would a cake pan, to prevent the Yorkshire pudding from sticking, an important step when baking an egg based dish in beautiful Le Creuset. Add ¼ cup of warm but not hot, prepared au jus to your pan then gently pour the batter into the pan. Place in the 450* oven and bake until it is about half puffed, 15 – 20 minutes. Then reduce the temperature to 350* and continue baking until the pudding is fully puffed and golden brown. It will puff in the oven but deflate quickly once removed. Remove from oven and carefully remove the Yorkshire pudding from the pan using a stiff spatula, non-metal in Le Creuset or nonstick pans. Cut into sections and serve immediately with piping hot au jus.
Questions or comments? We would love to hear from you! Enjoy!