Haven House Best Popover Yorkshire Puds Recipe

How to make it

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• Take out the eggs and milk and let them come to room temperature before mixing...this is important! Very important!
• Preheat the oven to 450 degrees.
• For Popovers spray oil or use a non-stick 12-cup muffin tin. For Yorkshire pudding use a 11 x 12 roast pan.
• Whisk together the flour and salt thoroughly in a large bowl, preferably with a pour spout.
• In another bowl whisk together the eggs, milk and melted butter or pan drippings.
• Pour this mixture over the flour mixture and fold just until blended. There will be small lumps left behind. This is a good thing.
• Fill the bottom of the muffin crevices with 3/4 Tbs pan drippings, butter may be substituted but not as traditional tasting.
• Now place the tin in the hot over for 10 mins...this is important! Very important!
• Remove the hot pan from oven and fill the cups two-thirds to three-quarters full with batter.
• Bake for 15 minutes at 450 degrees, then reduce the oven temperature to 350 degrees and bake 20 minutes more, until well browned and crusty. Don't even think about opening the oven door until the last five mins of baking!
• Some people recommend popping the puds with a knife when you take them out, but I am usually too busy getting other things out of the oven at this point to bother. You can keep them in a warm oven until ready to serve...they will "unpop" a bit, but they will crisp up along the outsides.
• Makes 12 medium popovers or one large Yorkshire Pudding.
• Note: You can substitute chicken, pork, or bacon fat for the drippings...the worse for your health... the so very much better they taste!

Right Out Of The Oven   Close