The Best Yorkshire Pudding | Popovers


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  • Servings : 6 Popovers
  • Prep Time : 60m
  • Cook Time : 20m

I was introduced to to these popovers when I was on my prom date in high school.  We went to this seafood restaurant that was known for having the fluffiest and crispiest popovers anywhere.  They served this with honey butter complimentary while we were waiting for our meal.  The first time I seen one of those things, I was like ” Holy cow, what is that!”  I took my first bite and I was in love every since!  Here is an easy way to make pop overs at home.

The key to this recipe after you make the batter, is that you will have to let it rest for at least 30 minutes before you pour it in the pan.  Refrigerate it overnight is best, but if you do that, you will need to take it out 30-60 minutes to have it go up to room temp.  I find that cold batter in a hot pan doesn’t yield a popover that rises very well.


Special Equipment

Pop Over Pop or Muffin tin



  • 1 cup of all purpose flour
  • 4 large eggs
  • 3/4 Cup Whole Milk OR 1 cup of Lowfat, Skim, or 2% minus 2 tablespoons
  • 1 Tbsp PLUS 1 tsp of water ONLY if using WHOLE MILK (
  • 1/2 tsp of salf
  • 1/2 cup of beef dripping, vegetable oil or lard
  • Some non-stick vegetable oil spray


Step 1

In a mixing bowl, combine the flour, eggs, salt, milk, water (if applicable) and whisk it to a smooth consistency. Using a hand mixer works well. Keep mixing it until smooth and frothy. For best results transfer the batter into an airtight container and refrigerate it over night. If you do this remember to take it out and let it rest to room temp before using.

Step 2

Preheat your oven to 450F. Take the 1/2 cup of the fat of your choice ( vegetable oil works great ) and distribute it evenly into each popover or muffin tins. There should be a little pool of fat on the bottom of each tin. Take some vegetable spray and liberally spray the inside of each tin. Put the popover/muffin tin on top of a shallow cookie sheet and put it in the oven once the oven has reached 450F

Step 3

Heat the popover/muffin tins for ten minutes in the oven. This is to heat up the pan and fat.

Step 4

After 10 minutes, remove the popover/muffin tin and cookie sheet from the oven. Pour the batter in each tin until 3/4 of the way up the side of the tin. You will hear and see the sizzling as the hot oil partially cooking the batter.

Step 5

Put the tin back in the oven and set the timer for 18 minutes . After the 18 minutes. Shut off the oven and leave the popovers in there for another 2-3 minutes. This is to finish cooking the inside of the popover

Step 6

Remove the popovers from the tin, and let them cool for about 3-4 minutes before serving. Seeing a little bit of excess oil on the cookie sheet is normal as it was push out by the batter.

Step 7

Serve with butter, honey butter, gravies, soups, or beef roast.

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