This Yorkshire pudding recipe makes a must side dish for any roast that features gravy or pan juices.–Fabio Viviani
LC No Popover Pan? No Problem. Note
Got no fancy pants popover pan for this recipe? No problem. Just grab some muffin tins and expect about twice as many diminutive puddings as this effortlessly elegant Yorkshire pudding recipe promises.
Special Equipment: Popover pans (or substitute muffin tins)
Yorkshire Puddings Recipe
- Quick Glance
- 10 M
- 1 H, 10 M
- Makes 8
- 2/3 cup plus 2 tablespoons all-purpose flour
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground white pepper
- 2 whole large eggs, lightly beaten
- 2 large egg yolks, lightly beaten
- 1 cup milk
- 1/4 cup fatty pan drippings from a roast (or substitute clarified butter)
- 1. In a medium bowl, whisk together the flour, salt, and pepper. Add the eggs, egg yolks, and milk, whisking until the batter is well mixed. Let the batter rest at room temperature for 30 minutes.
- 2. Preheat the oven to 450°F (232°C).
- 3. Spoon 1 teaspoon melted fat (or clarified butter) into each cup of a popover pan (use a little less per cup if substituting muffin tins). Place in the oven for 5 minutes to preheat.
- 4. Mix the batter a bit more to recombine. Pour it into the hot pan as soon as you remove it from the oven, filling up each cup a little more than halfway. Return the pan to the oven and bake for 15 minutes. Reduce the heat to 350°F (177°C) and continue baking until the puddings are puffed and browned, 15 to 20 minutes. (The less you open the oven door, the better, so try to resist!)
- 5. When they are done, tip the puddings out of the pan onto a wire rack and turn them upright. Poke each pudding with a skewer to let the steam out so it doesn’t collapse and let cool a few minutes before serving.
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