Best Yorkshire Pudding Popovers Recipes

YORKSHIRE PUDDING POPOVERS

Steps:

• Preheat the oven to hot (425F/220C/Gas 7)
• Put a teaspoonful of oil or dripping in each of several muffin tins or, to be truly Yorkshire, a couple of tablespoonsful in a larger roasting tin and place in the oven until the fat is really hot and beginning to smoke. Meanwhile combine the rest of the ingredients and beat to form a batter of the consistency of double cream.
• If you wish you can add mixed dried herbs to add a savoury flavour.
• When the fat is smoking take the tin out of the oven and place it over a low light so that it doesn't cool as you add the batter.
• Pour in the batter If you're using muffin tins don't over fill.
• Remember that the puddings will rise and puff up.
• Put the tin back into the top of the oven as soon as possible and leave for about 20-25 minutes by which time they will be puffed up and crisp.
• When my grandmother used to make Yorkshire pudding to go with the Sunday roast we would eat it in the true Yorkshire way.
• That is, as a first course with just a savoury gravy poured over it. After all, the idea of Yorkshire pudding is to fill you up so that you don't want so much of the more expensive meat! If there was any of the pudding left over as a treat we kids would have it as a desert with Golden Syrup poured over it. Servings: 4 Ian Rice (Yorkshireman)

YORKSHIRE PUDDING POPOVERS

Steps:

• Preheat the oven to 450 degrees F.
• Place a popover or large muffin pan in the preheated oven for 10 minutes. In a mixing bowl, beat the eggs until they are foamy. Whisk in the milk. Add the flour, salt and pepper and beat just until the batter is smooth.
• Pour the beef drippings in the cups of the hot pan, then pour in the batter filling the cups halfway and bake until the popovers are puffy and golden brown, about 30 minutes. Serve immediately.

YORKSHIRE PUDDING OR POPOVERS

Steps:

• 1. Preheat oven to 400*. Have a cast iron muffin pan, place in the oven with each muffin hole with 1/2 teaspoon of butter. Place in oven to heat the cast iron pan and brown the butter. Or move your roast to one side of the roasting pan and pour off all but 4 TBS. of excess fat. (If you don't have enough dripping fat at the bottom of the roasting pan add the 4 Tblsp. of butter and heat the roasting pan in the 400* oven. Place the flour, beaten eggs, milk and salt in a chilled bowl. Beat with an electric mixture or whisk by hand for about 2 minutes till it has a froth on top of the dough. Chill the dough in the refrig. for 1 hour. (Sometimes I just sip this step and it doesn't seem to matter). Lightly beat the pudding again. Pour the chilled dough into each muffin hole or pour into the roasting pan that contain the juice of the roasts and the melted butter.
• 2. Bake at 400* for 30 minutes. I have also just made this in a cast iron skillet by heating the skillet and melted butter in the oven.
• 3. My youngest son likes them made in the muffin pan, while my oldest son the pudding made in the juices of the roast. Personally I like it either way.