The Yorkshire pudding and popover are essentially the same thing. The hubs believes the use of animal fat (usually from the drippings of a prime rib roasting in the oven) in the batter makes it a Yorkshire pudding whereas the use of plain ole’ oil renders it a popover. I read up a little about the two and well, essentially there isn’t much of a difference. Popovers are more an “Americanized” version of Yorkshire puddings. There might be some difference in the batter amounts of flour, eggs and milk, but I think those variations are probably just different recipes. So whatever you call them, they are essentially similar – a hollow roll that “pops over” the top of the muffin/custard/popover pan. I love the crisp outside and soft and hollow inside. When made using a good recipe, they shouldn’t be eggy in taste as well. Some recipes call for way too many eggs – be warned!
The use of animal fat (beef fat/drippings or lard) gives the puddings/popovers much more flavor. However, I wanted to bake a “healthier” version so I used vegetable oil instead. I served my popovers/puddings alongside some coconut lentil soup.
Yorkshire Puddings or Popovers
(taken from here)
- 3 large eggs, at room temperature
- 1.5 cups milk, at room temperature
- 3/4 teaspoon table salt or 1.5 teaspoons kosher salt
- 1.5 cups unbleached all-purpose flour (7.5 ounces), sifted
- 3 tablespoons animal fat (e.g., beef drippings, lard) or vegetable oil
- In large bowl, whisk together eggs, milk and salt. Sift in the flour in three stages, each time whisking until flour disappears before adding in more flour. Let rest at room temperature for 30 minutes and up to 3 hours.
- Heat oven to 450°F.
- Stir 1 tablespoon of the animal fat or vegetable oil into the batter.
- In a muffin pan, fill each cup with 1/2 teaspoon of the remaining animal fat or vegetable oil. When oven has reached temperature, place muffin pan with fat/oil into oven for 3 minutes until smoking hot.
- Carefully take out pan and pour batter into each cup, filling to 2/3 full. Immediately return to oven and bake for 20 minutes. Do not open oven door during baking, or the Yorkshire Puddings will collapse.
- Reduce heat to 350°F and bake an additional 10 minutes until golden brown.
- Remove from oven, pierce each Yorkshire Pudding with toothpick to allow steam to escape and prevent them from collapsing.