I absolutely love these airy, golden Yorkshire puddings—also called popovers in the U.S.—which puff up impressively with crispy exteriors and tender, custardy interiors. They’re the perfect accompaniment to roast meats or a delightful brunch treat.
Why You’ll Love This Recipe
I adore how deceptively simple these are: just eggs, flour, milk, water, and hot fat. Yet with the right technique, they rise beautifully every time. The batter develops more flavor and loft when rested, and preheating the pan ensures that dramatic oven spring. These are elegant, indulgent, and surprisingly easy.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Large eggs (4)
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Whole milk
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All-purpose flour
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Water
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Kosher salt
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Fat for preheating (beef drippings, vegetable oil, or butter)
directions
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Make the batter: Whisk together eggs, flour, milk, water, and salt until smooth. Let it rest at room temperature for at least 30 minutes—or refrigerate overnight for extra height and flavor.
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Preheat the pan: Set oven to 450 °F (230 °C). Divide hot oil or drippings among the wells or popover tin. Bake until the fat is just smoking (about 10 minutes).
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Bake: Working quickly, pour batter into the hot wells until ½–¾ full. Return to oven and bake 20 minutes at 450 °F, then reduce to 350 °F and bake another 10–15 minutes until puffed, deep golden, and sounding hollow when tapped.
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Serve immediately, as they deflate fast when cooled.
Servings and timing
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Yields: 8 popovers (standard popover pan)
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Prep time: ~5 minutes active + 30–60 minutes resting
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Cook time: 30–35 minutes
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Total time: 65–100 minutes (depending on rest)
Variations
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Bread flour: Swap for all-purpose to achieve even loftier popovers.
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Yorkshire-style: Use beef drippings for a classic flavor. For American-style, vegetable oil or butter works beautifully.
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Savory add-ins: Stir herbs or shredded cheese into batter for savory popovers.
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Sweet twist: Add cinnamon and vanilla to the batter; serve with jam or honey.
storage/reheating
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To store: Best enjoyed fresh. If leftover, cool and store in airtight container for up to 1 day.
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To reheat: Warm in a 350 °F oven for 5–8 minutes to crisp edges.
FAQs
What’s the difference between popovers and Yorkshire puddings?
They use the same egg-based batter. Yorkshire puddings are baked in beef drippings and served with roast beef; popovers are the American version, often baked in muffin or popover tins.
Do I need to rest the batter?
Yes! Resting at least 30 minutes (or overnight) helps the batter relax and develop more air, resulting in taller, more tender popovers.
Why preheat the pan until the fat is smoking?
A screaming-hot pan causes immediate steam and oven spring, helping the batter rise quickly and form a crisp crust.
Can I use a muffin tin?
Yes—just bake in a well-greased, heavy non-stick muffin tin. Popover tins produce firmer sides, while muffin tins give more defined cups.
Why shouldn’t I open the oven early?
Opening the oven door in the first 15 minutes lets heat escape and can cause the popovers to collapse.
Conclusion
These Yorkshire puddings, or popovers, are proof that a few staple ingredients and smart technique can yield something spectacular. With a rested batter, a super-hot pan, and no oven-door peeking, you’ll get towering, crisp-edged delights every time. Pair them with roast beef gravy, brunch spreads, or jam for a simple-yet-impressive treat—I can’t wait to bake them again.
Print
The Best Yorkshire Pudding Recipe
- Total Time: 37 minutes
- Yield: 6 servings
Description
Light, airy, and delightfully puffed—these classic Yorkshire pudding popovers transform a simple batter into golden, hollow pastries perfect for soaking up gravy or enjoying with butter.
Ingredients
1 cup all-purpose flour
1 cup whole milk, room temperature
3 large eggs, room temperature
½ teaspoon salt
2 tablespoons unsalted butter, melted (plus extra for greasing)
Instructions
Preheat oven to 450°F (230°C). Place 6 popover cups or a 6-cup muffin tin into the oven to heat.
In a mixing bowl, whisk together flour and salt.
In a separate bowl, whisk eggs and milk until well combined.
Pour wet ingredients into dry ingredients and whisk until smooth with no lumps. Stir in melted butter.
Carefully remove hot tin from oven and lightly brush each cup with melted butter.
Divide batter evenly among cups, filling about two-thirds full.
Quickly return tins to the oven. Bake at 450°F for 15 minutes without opening the oven door.
After 15 minutes, reduce oven temperature to 350°F (175°C) and bake 10–12 minutes more until deeply golden and puffed.
Remove from oven, immediately pop out the popovers, and serve warm. They will deflate slightly but remain hollow for filling.
- Prep Time: 10 minutes
- Cook Time: 27 minutes
- Category: Breakfast
