Yorkshire Pudding Popovers Recipes

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YORKSHIRE PUDDING POPOVERS



Yorkshire Pudding Popovers image

This recipe comes from Brian Turner, the greatest living Yorkshire chef. It's chief glory is that all the measurements are by volume so adjusting it to suit larger or smaller groups is dead easy. I always use a yogurt container to measure it but you could use a bucket if you've a large group for which to cater.

Provided by Ian Carol Rice

Categories     European

Time 15m

Yield 4 serving(s)

Number Of Ingredients 4

1 cup plain flour
1 cup egg
1 cup milk
to taste salt

Steps:

  • Preheat the oven to hot (425F/220C/Gas 7)
  • Put a teaspoonful of oil or dripping in each of several muffin tins or, to be truly Yorkshire, a couple of tablespoonsful in a larger roasting tin and place in the oven until the fat is really hot and beginning to smoke. Meanwhile combine the rest of the ingredients and beat to form a batter of the consistency of double cream.
  • If you wish you can add mixed dried herbs to add a savoury flavour.
  • When the fat is smoking take the tin out of the oven and place it over a low light so that it doesn't cool as you add the batter.
  • Pour in the batter If you're using muffin tins don't over fill.
  • Remember that the puddings will rise and puff up.
  • Put the tin back into the top of the oven as soon as possible and leave for about 20-25 minutes by which time they will be puffed up and crisp.
  • When my grandmother used to make Yorkshire pudding to go with the Sunday roast we would eat it in the true Yorkshire way.
  • That is, as a first course with just a savoury gravy poured over it. After all, the idea of Yorkshire pudding is to fill you up so that you don't want so much of the more expensive meat! If there was any of the pudding left over as a treat we kids would have it as a desert with Golden Syrup poured over it. Servings: 4 Ian Rice (Yorkshireman)

Nutrition Facts : Calories 239.7, Fat 8.3, SaturatedFat 3.3, Cholesterol 234.5, Sodium 116.8, Carbohydrate 27.1, Fiber 0.8, Sugar 0.3, Protein 12.9

YORKSHIRE PUDDING POPOVERS



Yorkshire Pudding Popovers image

Provided by Nancy Fuller

Categories     side-dish

Time 45m

Yield 12 popovers

Number Of Ingredients 6

2 large eggs
1 cup whole milk
1 cup all-purpose flour
Salt
Freshly ground black pepper
1/4 cup warmed reserved beef drippings or melted butter

Steps:

  • Preheat the oven to 450 degrees F.
  • Place a popover or large muffin pan in the preheated oven for 10 minutes. In a mixing bowl, beat the eggs until they are foamy. Whisk in the milk. Add the flour, salt and pepper and beat just until the batter is smooth.
  • Pour the beef drippings in the cups of the hot pan, then pour in the batter filling the cups halfway and bake until the popovers are puffy and golden brown, about 30 minutes. Serve immediately.

GORDON RAMSAY'S YORKSHIRE PUDDING



Gordon Ramsay's Yorkshire Pudding image

The Yorkshire pudding mix can be made two or three days before and kept in the fridge. Be sure to make the baking tray piping hot, says Mr. Ramsay, so that when the cold batter hits, the puddings will puff up. Once ladled into the tray, sprinkle with coarse salt, and then once in the oven, leave the door closed. "Treat it like a soufflé." Try this with a roast and gravy but they are so good that you can have them with anything! I included the minimum amount of resting time in the prep time and the time for the stove to heat up before cooking in the cooking time. Enjoy!

Provided by Nif_H

Categories     European

Time 55m

Yield 12 puddings, 6 serving(s)

Number Of Ingredients 5

4 large eggs
1 1/2 cups whole milk
1/2 teaspoon coarse salt
1 1/4 cups all-purpose flour
4 tablespoons vegetable oil (or beef drippings)

Steps:

  • In a blender, combine the eggs, milk, flour, and salt. Blend until well combined and place in the refrigerator until ready to use (allow to rest for at least 30 minutes).
  • Preheat oven to 425°F.
  • Put 1 teaspoon of the oil (or beef drippings) into each section of a 12-hole Yorkshire pudding tray or muffin tray and put into the oven on the top shelf until very hot, almost smoking.
  • As soon as you take the tray from the oven, pour in the batter to three-quarters fill the tins (it should sizzle) and immediately put back into the oven.
  • Bake until the Yorkshire puddings are well risen, golden brown and crisp, 15 to 20 minutes. Don't open the oven door until the end or they might collapse.

Nutrition Facts : Calories 259.8, Fat 14.5, SaturatedFat 3.4, Cholesterol 130.1, Sodium 267.9, Carbohydrate 23, Fiber 0.7, Sugar 3.3, Protein 8.8

YORKSHIRE PUDDING



Yorkshire Pudding image

A yummy and traditional addition to the holiday feast. If you intend to make this, the timing has to be juuuuust right. I would suggest preparing the mixture the evening before, and having it ready while the roast beef is cooking. Originally submitted to ThanksgivingRecipe.com.

Provided by Mort Tibble

Categories     Bread     Quick Bread Recipes     Popovers and Yorkshire Pudding Recipes

Time 1h35m

Yield 8

Number Of Ingredients 6

1 ½ cups all-purpose flour
¾ teaspoon salt
¾ cup milk, room temperature
3 eggs, room temperature
¾ cup water
½ cup beef drippings

Steps:

  • Mix flour and salt together until blended. Make a well in the flour, add the milk, and whisk until consistent. Beat the eggs into the batter. Add water and beat again until the mixture is light and frothy. Set aside for an hour (or, if it's the day before, cover in the fridge overnight).
  • If the batter has been refrigerated, allow it to come up to room temperature before using. When the roast beef is ready to come out of the oven, ready the mixture.
  • Preheat oven to 400 degrees F (205 degrees C).
  • Pour off drippings from roast beef and measure out desired amount (about 1/2 cup should do). Pour drippings into a 9x12 inch baking dish and place into the oven until the drippings sizzle. Pour the batter over the drippings and bake for 30 minutes (or until the sides have risen and are golden brown). Cut into eight portions and serve immediately.

Nutrition Facts : Calories 157.1 calories, Carbohydrate 19.1 g, Cholesterol 89.1 mg, Fat 3.3 g, Fiber 0.6 g, Protein 11.8 g, SaturatedFat 1.2 g, Sodium 261.3 mg, Sugar 1.3 g

HOLIDAY YORKSHIRE PUDDING



Holiday Yorkshire Pudding image

Reserved drippings from the rib-roast fat add richness to this Yorkshire pudding.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes 12 to 24 popovers

Number Of Ingredients 6

2 cups all-purpose flour
4 large eggs
3 cups whole milk
1 1/2 teaspoons coarse salt
1/8 teaspoon freshly ground pepper
4 tablespoons pan drippings, reserved from Standing Rib Roast with Roasted Potatoes

Steps:

  • Whisk flour, eggs, 1 1/2 cups milk, salt, and pepper in a medium bowl. Let stand for 30 minutes.
  • Preheat oven to 400 degrees. Whisk remaining 1 1/2 cups milk into batter. (The batter should resemble heavy cream.) Pour 1 teaspoon drippings into each popover cup (1/2 teaspoon if using muffin tins), then place in oven for 2 minutes. Carefully pour batter into cups, filling each 1/3 full. Bake until puffed and golden brown, about 30 minutes. Serve immediately.

POPOVERS



Popovers image

Make these moreish popovers to serve with your Thanksgiving dinner or Sunday roast. Very similar to Yorkshire puddings, popovers are an American favourite

Provided by Anna Glover

Categories     Side dish

Time 40m

Yield Makes 12

Number Of Ingredients 4

vegetable oil, for cooking
150g plain flour
4 eggs
200ml milk

Steps:

  • Heat the oven to 240C/220C fan/gas 9. Pour a little oil into the holes of a deep 12-hole muffin tin or 12 popover tins, making sure the oil coats the bases in a thin layer. Slide into the oven for 10 mins to heat the oil.
  • Whisk the flour and eggs together in a bowl with a pinch of salt until you have a smooth, thick paste. Slowly pour in the milk, whisking continuously until you have a thin batter that's the consistency of double cream.
  • Carefully remove the hot tin from the oven and quickly pour in the batter, filling the tins half full. The batter should sizzle immediately as it hits the oil. Bake for 10 mins, then reduce the oven to 200C/180C fan/gas 6 and bake for 10-15 mins more until the popovers are golden, crisp and well-risen. Serve straightaway.

Nutrition Facts : Calories 89 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.09 milligram of sodium

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Top Asked Questions

How do you cook Yorkshire pudding in a popover Pan?
Preheat the oven to 450°F (230° C). Then spray a 6-cup popover pan with no-stick cooking spray (or brush with olive oil) and place it on a baking sheet. Heat the greased pan in the oven for at least 2 minutes! To make Yorkshire puddings, use beef drippings to grease the pan instead.
Are popovers and Yorkshire puddings the same thing?
Yes and no really. In the United Kingdom, they are called Yorkshire puddings, in the United States, they are called popovers. Both dishes are made from an egg, flour and milk batter and they look almost the same. So, what is the difference? It is the same batter but a different baking method.
How to make a Yorkshire pudding with eggs?
DIRECTIONS 1 In a blender, combine the eggs, milk, flour, and salt. ... 2 Preheat oven to 425°F. 3 Put 1 teaspoon of the oil (or beef drippings) into each section of a 12-hole Yorkshire pudding tray or muffin tray and put into the oven on the top shelf ... More items...
How do you make the perfect popover?
Preheat oven to 450 degrees F. Place a popover or large muffin pan in the preheated oven for 10 minutes to heat it up. In a mixing bowl, beat the eggs until foamy and light. Whisk in the milk until combined. Add the flour, salt and pepper, beat just until the batter is smooth. Pour the beef drippings in the bottom of the hot pan.

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