Yorkshire Pudding (Popover)

Yorkshire Pudding (Popover) Recipe

Yorkshire pudding batter contains very basic ingredients that I'm sure are already in your kitchen; eggs, milk, flour and oil (or fat drippings). The final product is greater than the sum of its parts, and there are few things more dramatic than a basket full of Yorkshire pudding.

Food has an incredible ability to evoke memories, and for me, Yorkshire pudding really takes me back in time to my childhood vacations in England. I stayed 2 years in a row at Tracy's house during Easter break in 1989 and 1990. It's been almost 20 years since the last time we met but we've kept in touch ever since. Tracy is an amazing cook, and I have fond memories of her delicious meals. A typical dinner would be roast beef, Yorkshire pudding, some greens and carrots and a wonderful banana mousse. Tracy, if you're reading, send my love to your lovely girls Emily and Alice!


Yields: 12 Yorkshire puddings

4 eggs
2 cups all-purpose flour
3-1/2 cups whole milk
2 tablespoons unsalted butter (optional)
1 teaspoon salt
1/8 teaspoon black pepper
4 tablespoons canola oil (or shortening)
12 cubes feta cheese ( or any other flavorings)


This step is optional. In a deep saucepan, melt the butter into 2 cups of milk over very low heat. Remove from the heat as soon as the butter is melted. Let the milk cool completely.

Using an electric mixer, beat the eggs until the texture has thickened. The consistency must be very airy.

In another mixing bowl, add the flour. Form a well in the center of the bowl. Pour in the egg mixture and butter / milk liquid. Mix until the batter is smooth. Season with salt and pepper. Do NOT over-mix. It's okay if there is a few lumps of flour.

Allow the Yorkshire batter to rest for at least 1 hour.

Preheat the oven to 450°F. Place a popover pan in the oven while preparing the batter.

Thin the batter with the remaining milk (1 to 1-½ cups); the consistency of the batter is very similar to crepe batter.

Remove the pan from the oven and add about 1 teaspoon of oil (or shortening) to each mold. Generously brush the entire surface of the molds. Place the pan in the oven for another 2-3 minutes.

Open the oven again and, evenly pour batter into each mold; the level of batter in each mold should go ¾-way up the side of the molds. Place a cube of feta cheese in each mold.

Place the pan back in the oven at 450°F for 20 minutes; lower the temperature to 425°F and bake for another 10-12 minutes.

Serve immediately with gravy or whipped butter. You can also keep them warm in the oven at 170°F for about 15-20 minutes until your meal is ready to be served.

Bon appétit!

Popover Recipe with Picture


You can make a plain Yorkshire pudding or flavor the batter with herbs or cheese (blue cheese, tarragon, sun dried tomatoes).

During my trips to England, I've observed that some people slightly beat the eggs with a fork. I've found though that the final product is more fluffy when you use an electric mixer. Just ensure that you don't over-mix the batter when combining the flour and make sure to let the batter rest for at least an hour.

You might want to skip this step if you run out of time but my secret for perfect Yorkshire pudding batter is to melt the butter with the milk. Let the mix cool completely and then add the rest of the ingredients.

The key to a nice outer crust is to make sure the popover pan is extremely hot before pouring in the batter. A muffin pan also works if a special popover pan isn’t available. They just come out shaped a little differently.

I remember the authentic British way to make Yorkshire pudding is to prick the dough once you remove the puddings from the oven. Just prick on one side of the pudding using a skewer to release the steam and moisture. I personally don't do this because I think they're prettier when they're puffy.

The longer you let the batter rest, the better. It will still be good after 2-3 days in the refrigerator. Before placing the batter in the mold, remove it from the refrigerator 15 minutes before baking to bring it back to room temperature.

After the Yorkshire puddings are fully cooked, they should incredibly puff (about twice the original size) in volume.

If oiled properly, the Yorkshire puddings should easily pop out of the molds and have a nice golden outer crust.

Published By: Jacqueline Pham on January 18, 2010.


lovely and risen! I have yet to try my hand at this, U have a lovely blog ...iv been here b4 Ijust wish I can remember to visit more often..I will

zurin Website Link
[ Posted at 4:52 AM on 1/18/10 | Reply ]
[-] Yorkshire Pudding (Popover) - Guest-SallyBR
This is one of our favorite dishes ever! I made the "large version" of it, Yorkshire pudding, for my hubby's Birthday a few weeks ago, but I do have the same set of pans you do - need to make popovers before Winter is over :-)

SallyBR Website Link
[ Posted at 5:51 AM on 1/18/10 | Reply ]
[-] Yum! - Guest-DailyChef
Thanks for sharing! Yorkshire Pudding makes me think of my visits to England too, but I've never tried making this. Now I'll have to change that!

DailyChef Website Link
[ Posted at 6:45 PM on 1/18/10 | Reply ]
[-] Yorkshire Pudding (Popover) - Guest-Jessica880
I never knew popovers were also called yorkshire pudding. Good to know!

Jessica Website Link
[ Posted at 5:22 AM on 1/19/10 | Reply ]
[-] Yorkshire Pudding (Popover) - Guest-Cynthia
I'm definitely going to try this. Been looking for a good recipe for a while now. Thanks! Yours looks gorgeous. Have to get my self a pop-over pan.

Cynthia Website Link
[ Posted at 1:00 PM on 1/19/10 | Reply ]
[-] Purists - Jackie
I've talked to several "Yorkshire pudding experts" and it seems that there's animal fat dripping and the batter should be beaten longer for Yorkshire puddings whereas popovers contain only shortening or oil.
[ Posted at 1:25 PM on 1/19/10 | Reply ]
[-] Popover pan - Jackie
A muffin pan also works fine if you don't have a popover pan. They just come out shaped a little less tall.
[ Posted at 1:27 PM on 1/19/10 | Reply ]
[-] social food & wine network - Guest-Carsten
Hi, I just followed you on Twitter. Your blog is really great and I wanted to invite you to join our food & wine socialnetwork @ http://www.tasteandshare.com. If you sign up you can share links, rss feeds and photos from your own blog.


Carsten Website Link
[ Posted at 10:28 AM on 1/26/10 | Reply ]
[-] Yorkshire Pudding (Popover) - Guest-OysterCulture
I just adore popovers. There's something about tearing them open and the steam rising off that makes them amazing. Love the taste and the texture. Great reminder

OysterCulture Website Link
[ Posted at 7:35 AM on 7/30/10 | Reply ]
[-] Yorkshire Pudding (Popover) - Guest-Tara600
What a lovely recipe and photo, I have included this in my Mouth Watering Mondays post. Come on over to see. Cheers, Tara

Tara Website Link
[ Posted at 7:50 AM on 12/10/12 | Reply ]

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