I made these individual Yorkshire puddings (also known as popovers) as an accompaniment to quiche for a Mother’s Day brunch this past weekend, and I actually received a round of applause (a first for me)! I believe that every host or hostess should experience such accolades at least once or twice in their cooking career, so I wanted to share this recipe with everyone! I follow the directions exactly using butter as the fat.
recipe from marthastewart.com; photo by dthoskins
- 2 cups all-purpose flour
- 1 teaspoon coarse salt
- Freshly ground pepper
- 4 large eggs
- 3 to 3 1/2 cups whole milk
- 6 to 8 tablespoons drippings from roasting pan, vegetable oil, lard, or melted butter
- In a large bowl, combine flour, salt, and pepper. Make a well in the center, and add eggs and 1/4 of the milk. Using a whisk, combine eggs and milk, then incorporate flour; begin with the inner rim of the well. Continue whisking until a smooth, stiff batter forms. Stir in half of the remaining milk. Cover with plastic wrap and let stand at room temperature for 30 minutes.
- Heat oven to 400 degrees. Place 12 3/4-cup capacity muffin tins in oven until very hot, about 5 minutes.
- Stir enough of the remaining milk into the batter until it is the consistency of heavy cream. Transfer 1 to 2 teaspoons of drippings into each muffin tin. Pour batter in the muffin tins, filling them about one-third full; the batter should sizzle in the hot drippings. Return to oven and bake until puffed, browned, and crisp, 25 to 30 minutes. Yorkshire pudding is best served fresh from the oven, but it can be kept warm in a low oven for about 15 minutes.
NOTE: The batter has never sizzled in the hot drippings for me, so worry not–they will turn out fine.
This recipe is for individual Yorkshire puddings, which requires a special pan with extra deep cups–generally referred to as a popover pan. I purchased mine at Bed Bath & Beyond:
You can also do one big Yorkshire pudding in a 13×9 glass baking dish (I have not yet attempted this, but my grandmother used to do it this way and it’s quite impressive). Just add the drippings/oil/lard/butter, and fill with batter to about 1/3 the height of the baking dish.