A great traditional recipe for popovers. Great with roast beef or prime rib!
Are they popovers or Yorkshire puddings? What exactly is the difference anyway? Well, let me tell you! Typically popovers are cooked using butter, and Yorkshire puddings are cooked using beef drippings. What do you call them?
- 1 cup flour
- 1/4 - 1/2 tsp salt
- 2 eggs
- 1 1/4 cups milk
- 1 tbsp melted butter
- Preheat your oven to 450 degrees.
- Prepare your baking dish - I like to use a muffin tin. I just give it a light spray with cooking oil (or Pam) and dust with flour. This allows the batter to climb so they are nice and puffy!
- Whisk together flour and salt. Set aside.
- In another bowl, whisk together the eggs and milk. Then whisk in the butter.
- Pour the wet ingredients into the dry ingredients, and mix until combined (smooth with a few small lumps). Be careful not to overmix.
- Fill your muffin cups about 2/3 to 3/4 cups full with batter. I find that this batter makes 6-8 good sized popovers. Just remember that if you aren't filling the whole muffin tin, to fill the empty muffin cups 1/2 full with water.
- Bake at 450 degrees for 15 minutes, then at this time, reduce the heat to 350 degrees and bake for 20 more minutes.
- Serve right away.
Recipe from the Joy of Cooking
Popover Baking Tips!
- Don’t be tempted to open your oven during the baking process! This will make them deflate!
- These are so fantastic served with pot roast and gravy, a crockpot pot roast, Guinness braised beef or prime rib! Yum!
- Or you can eat them plain with a dollop of butter in their centre (like in the picture below)!