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Yorkshire Puddings

Yorkshire Puddings

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Yield: 6 to 12 individual puddings
Recipe – Food & Wine Magazine, February 1984

This is another great recipe from the Feb ’84 Food & Wine.  Most of my family just call these pop-overs.  By either name they are great.   I use these often to go with roast beef.  The recipe here is for 6 or 12 individual puddings or 1 large one.

  • Single – Makes 6
  • ¾cup all purpose flour
  • ½tsp salt
  • 2eggs
  • ¾cup plus 2 TBS milk
  • ¼cup melted beef fat, reserved from roast (melted butter or oil can substitute).
  • Double – Makes 12
  • 2cup all purpose flour
  • 1¼tsp salt
  • 5eggs
  • 2¼cup milk
  • ½cup melted beef fat, reserved from roast.

Preheat oven to 400ºF.

Place the flour and salt in a medium bowl. Add the eggs and pour in half of the milk. Beat well with a wooden spoon until fairly smooth, about 1 minute.

Add the remaining milk and beat for 2 minutes. The batter need not be perfectly smooth. Cover and set aside for 30 minutes to 1 hour or refrigerate overnight (up to 3 days).

Spoon 1 teaspoon of the melted fat into each of six (or twelve) popover or 3-inch muffin tins.

Place the popover pan in the hot oven and heat until the fat is sizzling and slightly smoking, about 3 minutes.

Stir the batter, then ladle about ¼ cup (3 oz for popover pan) into each muffin cup to fill halfway. Promptly return to the top third of the 400º oven and bake until the puddings are puffed, golden brown and crisp, about 20 to 25 minutes. Serve warm.

Large Yorkshire Pudding

Yield: 6 to 8 Servings

Preheat oven to 400ºF.

If you would rather have a single, large Yorkshire pudding, simply make the Mini-Yorkshire recipe using an 8 or 9-inch baking dish or pan. Use the Double (12) ingredient quantities. The melted fat should be about ⅛ of an inch deep in the bottom of the pan.

Increase the cooking time to 40 minutes. Again DO NOT OPEN THE OVEN. It will look about like this when it is done: