How to Make Perfect Yorkshire Pudding Popovers

How to make the Perfect Yorkshire Pudding Popovers. Learn all the tips and tricks to bake them perfectly every time. These smaller versions of Yorkshire Pudding are great with roast beef or even served with seasonal jam at brunch! 

How to Make Perfect Yorkshire Pudding Popovers

How to Make Perfect Popovers

UPDATED to provide instructions on making the Cheddar Parmesan version of popovers.

The perfect popover is not as difficult to achieve as many think and I believe the absence of advice on good technique in many recipes is the reason why this simple recipe fails so often for so many; after all there are very few ingredients which are simply whisked together and baked, so what’s the problem, right? Well I’d say careful measuring and careful preparation to create optimal conditions for the popovers to rise is the key.

I now own a set of popover pans which allow great circulation around the individual cups and undoubtedly add to the lightness of the popovers. I had been on the lookout for a set for some time but you can still get excellent results from a very generic set of large muffin pans.

One of the absolutely vital steps in the preparation of great popovers is preheating the pan in a very hot oven. This will give the popovers a great head start in rising, as they don’t have to wait for the pan to warm up in the oven.

How to Make Perfect Yorkshire Pudding Popovers

Cheddar Parmesan Popovers

Do not pre-grease the pans with oil or butter when preheating them or you will quickly have a very smokey kitchen. Instead, I use melted butter which I pour into the bottoms of the muffin tins when they are hot and then very quickly brush it up the sides of the cups before pouring in the prepared batter.

Using this method and making sure your pans are very clean before starting ensures that the popovers will pop straight out of the pan without sticking too…works for me every time.

It is also extremely important that the batter for the popovers be at room temperature or even slightly warmer. I use lukewarm milk in my preparation and make very sure that my eggs are at room temperature. I sometimes even place the eggs in lukewarm water for 10 minutes to give them just a little extra temperature boost.

How to Make Perfect Yorkshire Pudding Popovers

Perfect Popovers for breakfast

A final tip for the batter is about careful measuring. A proper popover batter should have 2 parts flour and milk to one part egg volume. That is why I ALWAYS measure my eggs. 3 extra large eggs typically produce about 175 ml in volume but using different sized eggs will obviously yield different amounts. I’ve found that 175 ml of beaten egg with 350 ml each of sifted flour and milk produces the perfect amount of batter for 12 muffin tin sized popovers.

The popover recipe is the same whether you are serving them with your favorite roast beef dinner or, as we love to do at our house, serve them at weekend brunch with some great seasonal fruit jam.

Like this Perfect Yorkshire Pudding Popovers recipe?

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How to Make Perfect Yorkshire Pudding Popovers

Perfect Popovers for breakfast

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How to Make Perfect Yorkshire Pudding Popovers

How to Make the Perfect Yorkshire Pudding Popovers

How to make the Perfect Yorkshire Pudding Popovers. Learn all the tips and tricks to bake them perfectly every time. These smaller versions of Yorkshire Pudding are great with roast beef or even served with seasonal jam at brunch! 

Course:

Side Dishes

Cuisine:

British Inspired

Servings: 8 to 12 popovers depending upon pan size.

Author: Barry C. Parsons

Ingredients


  • cups
    milk
    350 ml, at room temperature
  • 3
    large or extra large eggs

  • cups
    sifted all purpose flour
    350 ml
  • ½
    tsp
    salt
    2.5 ml

  • cup
    melted butter
    80 ml

Instructions

  1. Preheat a 12 piece muffin pan in a 450 degree F oven. Do NOT grease the pan.

  2. Whisk together the eggs and milk. Sift together the flour and salt and make a well in the center. Pour the egg and milk mixture into the well and whisk together just until the liquid is incorporated. Small lumps are not a problem. Let the batter stand for 10 minutes. I like to make this batter in a bowl with a spout to make it easier and faster to pour into the prepared muffin pans but if you don’t have one I recommend transferring the batter to a large measuring cup.

  3. Working as quickly as you can so that the pan does not cool down, pour the butter into the hot muffin tins to cover the bottom. Using a pastry brush, give it a quick brush up the sides of the muffin cups. Then quickly pour the batter evenly into the muffin pans, filling them only half way. A ring of melted butter floating on the batter is normal and necessary at this point.

  4. (For Parmesan Cheddar Popovers, to the batter add ¼ cup finely grated Parmesan cheese, then when the batter has been poured into the pan, before they go into the oven, top each popover with a couple of tablespoons of grated aged cheddar cheese)

  5. Quickly return the pan to the hot oven and bake for 15 minutes at 450 degrees F before reducing the heat to 375 degrees F and baking for an additional 15-20 minutes. The popovers should be a deep golden brown. It is VERY, VERY important not to open the oven door at any point in the baking time or you risk your popovers falling. Remove from oven and let rest for only a couple of minutes before removing them from the pan. and serving.

  6. When using popover pans like I did here, I’ve found it best to fill them2/3 to  3/4 of the way to the top with batter for best results. The baking time at 450 degrees F is still 15 minutes but the time at 375 degrees should be increased to 25 to 35 minutes. The longer the better here, just take them out when they get a deep golden brown.

Recipe Notes

Since first writing this post, I’ve found that there isn’t really a standard size for muffin pans. When I purchased new aluminum muffin pans recently, I realized that they were about 25% smaller that my first set. Therefore, I’m adding the recommendation that you fill any muffin tin only half full.

Peach Five Spice Vanilla Compote

This delicious simple jam is one I make especially during summer peach season. It is utterly incredible with popovers for breakfast.

Makes about 2 cups 

 

  • 6 large peaches peeled and diced small
  • 1/3 cup sugar
  • 2 tsp vanilla extract, or the inside of one small vanilla pod
  • 1/2 tsp Chinese five spice powder

 

Toss all together in a medium saucepan and quickly simmer stirring every few minutes until it reaches a thickened jam consistency. Serve warm with fresh popovers.

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How to Make Perfect Yorkshire Pudding Popovers

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