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Yorkshire Pudding 2 – Yorkshire Pudding Popovers
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.
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Prep Time 15 minutes
Cook Time 22 minutes
Resting Time 40 minutes
Total Time 1 hour 17 minutes
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.