Yorkshire Popovers

Total Time:
45 min
Prep:
5 min
Cook:
40 min

Yield:
6 servings

Ingredients
  • 2 eggs
  • 1 cup milk
  • 1 cup flour
  • 1/2 teaspoon salt
  • Fresh cracked pepper
  • 1/4 cup reserved beef drippings or melted butter
Directions

Preheat oven to 450 degrees F. Place a popover or large muffin pan in the preheated oven for 10 minutes to heat it up. In a mixing bowl, beat the eggs until foamy and light. Whisk in the milk until combined. Add the flour, salt and pepper, beat just until the batter is smooth. Pour the beef drippings in the bottom of the hot pan. Then pour in the batter and bake for 10 minutes. Reduce the oven temperature to 350 degrees F and continue baking for 15 to 20 minutes more until puffy and brown. Serve immediately, it deflates rapidly.


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    I made these for the first time because I am going to Christmas dinner with a bunch of Brits. I am happy I tried before the day. They came out sort of, but didn't get all pretty and puffy. After reading the comments I realized that my curiosity got the best of me and my little peek in the oven was the failure of my Popovers. I will try again before Christmas day just to be sure would hate to have flopovers instead of popovers.
    This was one of VERY few disappointing experiences with a recipe from Food Network. Though these were easy to make and puffed up beautifully, they were very blah in the taste department. I doubt we will be making these again.
    Made these a 2nd year for Christmas dinner with Tyler's Horseradish Crusted Prime Rib. OMG, so good with the drippings from that roast- everyone loved these. I followed recipe exactly, they rose perfectly and had a perfect crisp crust and airy, eggy inside. A few days after xmas I had a taste for them again and made them with just butter instead of drippings and WOW! Will definitely start making these more than for just xmas dinner. I'm new to yorkshire pudding and never had original in England, but this recipe is perfectly heaven! So easy to make and really a no fail recipe.
    After years of watching my Yorkshire Pudding failing to rise properly when my Mother-in-laws was effortlessly perfect time and again, I finally found someone who told me the secret none of the recipes included. In addition to the "no peeking" rule, you have to always use run of the mill ALL PURPOSE FLOUR! NEVER use self-rising or high gluten bread flour it will do the exact opposite and fail to rise. Sounds strange, but it's true. Use all purpose flour, get your pan and fat hot and keep the door shut and you'll be successful time and again.
    I have made popovers countless times and when they get all poofy, they are delicious and look great. When they fail to rise, they are just delicious. I have tried tried tried but only hit it about 1/3 of the time. So simple yet so difficult... Grrr and Mmmm.
    I make these every Christmas to go with our rib roast. They come out perfect every time.
    My grandmother was British and Tyler's recipe tastes pretty close to the way she used to make it. She used to make hers in a 9 X 13 inch casserole pan and I continue to make it this way.
    So bad for you, yet so good. Served with Christmas dinner your guests can't help but be impressed. All the senses are involved. Smell, taste, texture and the sight of these puffy treats coming from the oven won everyone over. Be sure to use oversized/Texas sized muffin tins.
    I made this side to go along with the Standing Rib Roast with Cabernet au Jus. It was excellent. A perfect side. I've never had anything like this nor made anything like this. It was very easy as well.
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