They are called Yorkshire Pudding in Canada and in the UK, and popovers in America. Either way, they are simple to make and go great with roast beef and brown gravy.

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  • Course Sides
  • Cuisine British
  • Keyword Baked, Cold Weather, Comfort food, Fall-Winter, Hearty, Holiday, Oven Baked, Sunday Dinner, Sunday Lunch, Vegetarian
Servings Prep Time Cook Time
12 servings 5 minutes 25 minutes
Passive Time Total Time
30 minutes
Servings Prep Time Cook Time
12 servings 5 minutes 25 minutes
Passive Time Total Time
30 minutes
Degree of Difficulty
Easy
Ingredients
  • 3 tbsp all-purpose flour
  • 3/4 cup milk or water
  • 2 whole eggs
  • 2 tbspn oil
  • kosher salt
Servings: servings
Units:
Instructions
  1. Gather all ingredients before starting recipe.
  2. Pre heat oven to 425°
  3. Cover the bottom of each section with oil. Place the mini muffin tin on a cookie sheet on the middle rack of a pre-heated oven and heat the oil almost to the smoking point, about 3-4 minutes.
  4. In the meantime, combine flour, milk, eggs and salt in a bowl and mix with a wire whisk until the batter is smooth and a little looser than pancake batter.
  5. When the oil has become hot, pour the batter into each of the 12 muffin sections to nearly the top.
  6. Bake for 20-30 minutes or until the Yorkshire Puddings are puffed and golden brown.
Recipe Notes

A friend living in the UK recently reminded me that flour can make all the difference in the world when making Yorkies. This is after I complained that a recipe from a British chef seemed to be too thick and the Yorkshire Puddings seemed very eggy and doughy. At the moment I am in the US and I find that flour here is somehow denser than in Canada so I have modified this recipe to take that into account. But I think that the best approach is to judge the batter by it's density. I like a batter that is thin, more like crepe batter or a thin pancake batter. So this means use less flour, or thin out the batter with milk or water until you get the desired consistency. A bit of trial and error.

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