HOW I MAKE GOOD YORKSHIRE PUDDING/POPOVERS THAT NEVER FAIL!!

A simple way to make the perfect Yorkshire pudding aka the Popovers, every time.

YORKSHIRE PUDDING RECIPE

Erwina

Yorkshire Pudding (Popovers)

A simple, foolproof way to make perfect Yorkshire puddings (popovers) with a crisp, golden exterior and light, airy centers — every single time.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 22 minutes mins

Resting Time 40 minutes mins

Total Time 1 hour hr 17 minutes mins

Servings: 9 puddings

Course: Side Dish

Cuisine: British

Ingredients Equipment Method Notes

Ingredients

  

• 3 large eggs
• 1/2 cup milk
• 1 cup plain flour sifted
• 1 pinch salt
• 2 tablespoons lard beef fat, shortening, or oil, for greasing the tin

Equipment

• 12-hole muffin tin
• Measuring jug and whisk

Method

 

1. Preheat the oven to 425°F/220°C. Put enough beef fat, shortening, or vegetable oil in a 12-hole muffin tin to cover the base to a depth of about 3mm/1/8 inch, then place in the oven to get very hot.
2. Meanwhile, break the eggs into a measuring jug, add enough milk to make it up to 300ml/10fl oz, whisk together, then let it rest for 10 minutes.
3. Add the salt and flour and whisk until very smooth with no lumps. Let the batter rest for at least 30 minutes.
4. Carefully remove the tin from the oven, making sure the fat is very hot, then pour the batter into the center of each cup, filling to half (makes about 9).
5. Return to the oven straight away and bake until well risen and golden, about 20-25 minutes, reducing the temperature to 390°F after 18 minutes so it doesn’t burn.
6. Serve immediately with gravy while it’s hot.

Notes

There are basically only 5 things you have to remember to achieve good Yorkshire puddings:

 

1. Measure equal parts egg, milk, and flour, and never use self-rising flour or any raising agent — it actually results in flat, soggy puddings.

2. Make sure the batter is a little thinner than pancake batter and as smooth as possible.

3. Use beef fat or suet rather than plain oil, and make sure it’s VERY hot before pouring in the batter — about 3mm/1/8 inch of hot fat in the bottom of the tin.

4. Don’t open the oven door for the first 20 minutes of cooking so the puddings can rise, brown, and set without collapsing.

5. Reduce the heat after 18-20 minutes to avoid a darker, burnt result.

 

A large Yorkshire pudding often has a slightly heavier base — for very light, airy results, opt for the individual/muffin style. Yorkshire puddings also freeze very well.

🛒 Shop the Ingredients

• Lard/Beef Fat (I normally buy at Walmart the Mexican brand) or Shortening or Oil (½ Tsp each muffin tin) – I never try with gee.
• All Purpose Flour

NOTE:

There are basically only 5 things you have to remember to achieve good Yorkshire puddings

1. Measure Equal: Egg=Milk=Flour and never use self-rising flour or any kind of raising agent or baking powder. Contrary to what you may think, it actually results in flat, soggy puddings.
2. Make sure the batter is of the right consistency (a little thinner than pancake batter) and as smooth as possible. Using an electric whisk helps, but is not necessary.
3. Using Beef fat or suet is better than normal oil. Make sure the beef fat/oil is VERY HOT before pouring the batter into the tin. It may be easier to heat the oil on the stove top rather than in the oven. You should aim to have about 3mm/1/8 inch of hot fat in the bottom of the tin before you add the batter.
4. Try not open the oven door for the first 20 minutes of the cooking time and after that, only enough to have a peek at what’s happening if you have to (This will allow the puddings to rise, brown and set so they don’t collapse) 
5. Reduce the heat after 18-20 minutes to avoid darker result/burn. 

Remember that a large Yorkshire often has a slightly heavier base. If you want very light and airy Yorkshires, opt for individual/muffin style and Yorkshire Puddings freeze a very well.

PDFPrint