Last year for Thanksgiving I made Yorkshire puddings (also known as popovers in America), and they were PERFECT, so I thought I’d share the recipe in case any of you wanted to include it in your holiday repertoires. As the name suggests, Yorkshire puddings come from Yorkshire, England, and they are something of a classic accompaniment to pretty much any roast. Let me tell you, these things make the perfect little flaky, light, gravy-soaked pocket- possibly the best starchy side on turkey day in my opinion. Forget bread, you can have that any day!
It turns out the secret to perfect popovers is a very wet batter and a very hot oven. Yesterday I blogged about how to make life easier on Thanksgiving day by making some dishes in advance, but this is unfortunately not one of them- unless you’re ok with eating a soggy doughy blob with your turkey. Popovers are very delicate so make sure to bake them just before you sit down to eat so that they are served hot and fluffy as they are meant to be; ideally they should be the last thing to go into the oven before dinner. This recipe makes 6 medium popovers, but obviously feel free to scale up as needed. However, instead of doubling the quantities of ingredients to make 12, for example, I would suggest making 2 separate batch of 6. I don’t know what it is- but I’ve found that making 6 at a time is somehow better than making one batch of 12. Baking is funny like that.
You will need:
- 1 tbsp unsalted butter, melted and cooled, plus more for greasing pan
- 1 cup flour
- 1 tsp salt
- 2 large eggs, room temperature
- 1 1/4 cup milk, room temperature
Preheat oven to 230C/ 450F. Grease a 6-cup muffin pan with butter.
Sift flour and salt into a bowl to remove any clumps. Whisk eggs, butter, and milk until combined, then pour over flour and fold to combine. Divide batter evenly among muffin cups (they should be about 1/2 full) and bake for 15 minutes. Then lower oven temperature to 175C/ 350F and bake until golden brown, about 20 more minutes. Remove from the oven and unmold onto a rack cooling rack. Quickly puncture the sides with a toothpick to let steam escape so the popovers do not deflate, and serve right away.
In good health,