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Americans call them popovers

Easy recipe from a friend that surprised the hell out of.

2 eggs - room temp
1C milk - room temp
1C flour
salt

grease 9 compartments of muffin tins with just enough butter to coat. Only grease every second muffin compartment to allow plenty of air flow You get six from a twelve muffin tin.

Combine all the ingredients in a bowl and wisk until smooth.

Pour into greased muffin tins to about 3/4 full.

Place in a cold oven and set the oven to 400F, close the door and walk away. Set a timer for 30 minutes.

After 30 minutes, remove from oven, Yorkies will fall out of the tins onto a rack. Pierce the tops with a paring knife to keep from deflating to much.

I'll take the milk and eggs out the night before and make them for breakfast in the morning.

Wow...so easy...Mom used to make Yorkshires in muffin tins for Sunday roast beef dinners.

Fucking great they were...

I had been shown to make them different.

Put a tablespoon of oil into the tins, then heat that in the oven at 400 until the oil is pretty well at smoke point. Then pour the mixture (flour, milk, eggs) cold (from the fridge) and fire it back in for 15 min.

I'm gonna try Topper's way next time and see.

Mëds wrote: ↑Mon Jun 22, 2026 8:07 pm I had been shown to make them different.

Put a tablespoon of oil into the tins, then heat that in the oven at 400 until the oil is pretty well at smoke point. Then pour the mixture (flour, milk, eggs) cold (from the fridge) and fire it back in for 15 min.

I'm gonna try Topper's way next time and see.

That is the method my Dad used and I was taught at culinary school. They do have more flavour if you do it that way with the drippings from your roast. I grew up with Yorkshire Pudding always made in a large cast iron skillet and the Toad in a Hole dish brings me back to that. For that I use the old method I was taught, hot oil, cold batter.

But this US popover recipe, from a friend's grandmother, was quite a revelation. I find they aren't as heavy as the old Sunday Roast Dad made.

Popovers (Yorkies)

Do you always space them out to allow air flow regardless of method? Or is that just for the popovers?

yes, though I prefer the old method as a large pie in a cast iron skillet. The original way of making Yorkshire Pudding, where the pan would be put on the hearth of an open fire.

I don't think I will ever like Yorkshire pudding.

as a young lad I was told we are having Yorkshire pudding for dinner. All I heard was pudding and nothing else, imagine my surprised when it was not what I thought. I am still stigmatized to this day.

2Fingers wrote: ↑Tue Jun 23, 2026 8:03 am I don't think I will ever like Yorkshire pudding.

as a young lad I was told we are having Yorkshire pudding for dinner. All I heard was pudding and nothing else, imagine my surprised when it was not what I thought. I am still stigmatized to this day.

How can you have any pudding if you don’t eat your meat?