Yorkshire Puddings (Popovers)

These Yorkshire Puddings are traditionally served with a Sunday roast, but I think they’re a perfect side for any festive meal!

I like to smother mine in as much gravy as my plate will hold and always (and I mean always! Do not mess with my plans, I will come for you.) reserve a second pud to mop up any leftovers. All original recipes call for beef drippings, but I’ve found that vegetable or olive oil work very well and make things less complicated.

There are just two iron rules for making beautifully puffy Yorkshire puddings: have the oil in your muffin tin sizzling hot and don’t touch that oven door once they're in!

You’ll know the oil is hot enough when your housemates (in my case my kids) come into the kitchen and ask what’s burning. The third time they ask and your scalp starts prickling in irritation because you’ve already answered that question twice before and nothing at all is burning, that’s when your oil is hot enough. So about 10 minutes. 😂

Head over to the link in our bio for the recipe!

And by the way, this weekend is the prefect time to make our Get Ahead Gravy to prep for Christmas!


xoxo Donata


Light and crispy Yorkshire puddings, also known as popovers

Ingredients

Makes 12 Yorkshire Puddings


1 cup minus 1 tsp (140 g) all purpose flour

4 eggs at room temperature

1 cup minus 2 tbsp (200 ml) milk

1/4 cup (60 ml) olive oil, vegetable oil or beef drippings

1 tsp salt Needed: twelve hole muffin tin


Preparation


In a large bowl or the bowl of a stand mixer, mix the flour and eggs until smooth. Add salt.

While mixing, add the milk in a slow, steady stream until just combined, but do not overmix. Fill into something you can pour well with, like a Pyrex measuring jug.

Set aside to rest for 30 minutes.

Preheat oven to 425 F (220 C).

Add 1/2 tsp of fat to each hole in a 12 hole muffin tin and place into the hot oven. Allow the fat to heat for about 10 minutes.

When ready, pull the muffin tin out of the oven and carefully pour in the batter, evenly distributing it between the 12 holes.

Return to the oven and cook for 20-25 minutes until the Yorkshire puddings are puffed up and crisp with dark golden tops.

Remove from the oven and serve immediately.


Light and crispy Yorkshire puddings, also known as popovers

Light and crispy Yorkshire puddings, also known as popovers, with Get Ahead Gravy

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