Popovers_p_onecolumn

Popovers | Yorkshire Puddings

by Dawn T in Rouxbe Recipes

Popovers are similar to Yorkshire puddings only they use butter instead of beef fat, making them lighter and more versatile.

  • Serves: 3 to 6
  • Active Time: 10 mins
  • Total Time: 1 hr
  • Comments: 8
  • Views: 4764
  • Success 100%
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Step 1: Gathering Your Mise en Place

Gathering Your Mise en Place

Gather all of the ingredients and make sure to let them come to room temperature.

If you are in a hurry, place the eggs into a bowl of warm water. Also, place the milk in its container into another container of warm water. The warm water will speed up the process of bringing the ingredients to room temperature.

*Note: If you want to make these for breakfast to go with something sweet such as jam, add about 1 teaspoon of kosher salt.

When serving with things like Prime Rib or roasts, the full 1 1/2 teaspoons of kosher salt is fine.

  • 2 large eggs (room temp)
  • 1 cup whole milk (room temp)
  • 1 tsp unsalted butter, melted
  • 4 3/4 oz all-purpose flour
  • 1 1/2 tsp kosher salt*

Step 2: Preparing the Popover Tin

Preparing the Popover Tin

Rub each of the popover cups with a bit of butter, making sure to lube up the bottom as well.

If you do not have a popover tin as shown here, a muffin tin will work just fine.

  • 1 to 2 tsp unsalted butter

Step 3: Preparing the Popover Batter

Preparing the Popover Batter

Before starting the batter, preheat your oven to 400° F (200° C). The oven must be good and hot before you even start the batter.

To prepare the batter, mix everything together in a blender. Run the blender for 30 seconds to a minute. This will create the bubbles that will help the popovers to rise from the steam.

Quickly fill the prepared popover tin about 1/2 to 2/3's full.

Step 4: Baking the Popovers

Baking the Popovers

Immediately place the popovers into the hot oven and quickly close the door. Do not open the door again until they have finished baking; otherwise, the popovers will fall and/or not set properly.

Bake for approx. 40 minutes or until golden brown.

Note: After about 20 mins or so (after the popovers have risen and set), have a look at them. If they look like they are getting too dark, you can turn the oven down to 350°F (190°C), to finish the cooking process.

Once done, remove from the oven. Using a skewer or small paring knife, make a small slit in the popover. This will allow the steam within to be released. This is important, otherwise the popovers will collapse as they cool.

Notes

The difference between popovers and Yorkshire puddings is that Yorkshires use the beef fat (the drippings from a beef roast). These popovers are a bit lighter in flavor and you can also prepare them before the roast is even done.

Popovers can even be made the day before and then reheated in a preheated 400° F (200° C) oven for about 3 minutes.

Popovers are great served with roasts, but they are also delicious served for breakfast with butter and jam.

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Liz S

Make Ahead Popovers/Yorkshire Puddings

It is really good to know that these can be made a day ahead. I never would have thought to do that so this will certainly make special roast beef dinners easier to prepare. Also never thought to have them for breakfast - thanks for the info:)

Liz S

Worked out super

I made these first thing in the morning and took them out of the muffin tins to cool and covered with a clean tea towel. Then I reheated them on a cookie sheet and they were very hot within the 3 minutes and tasted as if they were just freshly baked. What a great time saver and they were delicious! When I first looked at the 4 3/4 oz of flour I was mentally thinking over half cup. That did not seem right so I weighed the flour and it ended up being over a cup. It seems I am still mentally challenged on volume and weight measures:)

Dawn T
Rouxbe Staff

Re: Worked Out Super

Glad to hear they worked out well for you Liz. I also made these on Christmas day, along with our prime rib...I have to say the 4 1/2 oz totally threw me for a loop as well :-)

Unfortunately, I was in a remote cabin so I did not have the internet to do any conversions...but thankfully I had "texting" ability so I was able to text Kimberley in Edmonton and she figured out that it was about 1 cup + about a tbsp. of flour - thank goodness for friends and modern technology hey!

Terry F

muffin tin vs ramekins

I made these a month ago using a muffin tin. I had some leftover batter so put that into a couple 4 oz ramekins. The muffin tin popovers didn't really pop up much but the ramekins turned out with a beautiful high popped dome. They seemed lighter as well while the ones in the muffin tin seemed a bit tough. I think I got more batter into the ramekins than the muffin cups. Then looked for a popover pan and can't find one anywhere. So,,, any idea why the muffin tin ones didn't turn out and what can I do to fix that?

Dawn T
Rouxbe Staff

RE: Muffin Tin vs. Ramekins

If everything was the same in both cases then I am not sure why your muffin tin ones did not turn out well for you. I made these last week using a regular muffin tin and they popped up nicely. I would say try it again or try using another muffin tin. Cheers!

Rosemarie A

Popover Pans

I love my popover pans. For those of you who are looking, I bought mine at Williams Sonoma-go in the store or order online. They have a large size, which makes 6 and a smaller size which makes 12. I have two pans of each. I prefer the smaller size. I easily make 12, 24 or 48 depending on the crowd. My family loves them. I also serve these with Prime Rib, but the children often pull out the butter, jam and honey as if I was serving breakfast. These are easy and elegant!

Juliana A

Inside look

Hi, could you tell me how does the inside of these popovers look like? Thanks!

Kimberley S
Rouxbe Staff

RE: Inside Look

Just googled it and here is a pretty good pic. Cheers!

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