Is it Yorkshire Pudding or a Popover? I think they’re the same, so call them whatever you want. After watching too many hours of TV coverage on the life of Queen Elizabeth II, I had a sudden craving for a traditional British Sunday dinner. What could be more British than Yorkshire Pudding?
My mom’s Popover recipe calls for butter in the bottom of each cup, and Mary Berry’s Yorkshire Pudding recipe uses cooking oil. I chose canola oil for mine, and they turned out great. I baked them in a popover pan I received as a Christmas gift a few years ago. This recipe made 6 large popovers (puddings?). You could divide the batter into 12 smaller servings and bake in a standard muffin tin, but the puddings (or popovers) will have a different shape, with slightly less rise. The popover tin is also a little heavier than a muffin tin, so it holds the heat really well after you preheat the pan. The great thing about this recipe adapted from Mary Berry is that the puddings bake all at one temperature, and for only about 30 minutes.
My mom used to make popovers for holidays every year as a special treat. I forgot about them for years, then rediscovered them on a trip to London where we ate Sunday Roast at a traditional pub, and were served Yorkshire Pudding on the side. You can serve them with roast chicken as an easy (but slow) Sunday night meal. When I do this, I bake the Yorkshire Puddings in the oven alongside the roast chicken, for the last 30 minutes of roasting. Popovers work great as leftovers eaten cold. They’re also fantastic for breakfast, served with a generous scoop of jam. The simple batter is almost the same as Norwegian Pancakes or crepes. It’s no surprise that they taste great with a little sweet topping.
Popovers
Ingredients
- 3/4 cup all-purpose flour
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup milk
- 6 teaspoons canola oil
Instructions
- Preheat the oven to 400 degrees.
- Combine flour and salt in a medium sized bowl. Add the eggs and a little of the milk. You can use a whisk or a hand held mixer.
- Whisk until smooth, then gradually add the remaining milk.
- Measure one teaspoon of oil into each hole of a 6 cup popover pan. Transfer the baking pan to the oven for 5 minutes, or until the pan and oil are hot.
- Carefully remove the pan from the oven and pour the batter equally between the cups. Each cup should be slightly less than half full. Return the batter quickly to the oven and cook for 28-30 minutes, or until golden-brown and well-risen. Baking time may be reduced if you’re making 12 popovers in muffin tins. Serve immediately.
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