Having a husband from the UK who likes Yorkshire Pudding and a father who loves Popovers, I decided I had best get a recipe into my repertoire, stat!   Yorkshire Pudding and Popovers are basically the same thing…  perhaps a couple minor differences.

Served some weeks back with Prime Rib.

Served some weeks back with Prime Rib.

Wikipedia Article on Yorkshire Pudding
Wikipedia on Popovers

Be sure to google both terms when looking for the perfect recipe.  OR, just use this recipe I found on RecipeZaar! Definitely check out the original, but here it is with my preferred options.

1 cup plain flour
4 large eggs
1 cup skim milk
dried herbs or spices
morton lite salt
12 tsp canola oil


  • Preheat oven to 425 degrees.
  • Grab a 12-muffin baking pan and place a teaspoon of canola oil into the bottom of each tin.
  • Place pan into oven for 15 or 20 min until oil is nice and hot. If you look carefully, you will see smoke. However, it takes much longer for canola oil to really start smoking than is needed to get it hot enough for these purposes.
  • While pan is in the oven, beat the rest of the ingredients together to a nice creamy consistency.  Add herbs and spices to mixture as desired.
  • When oil is hot enough, remove the pan from the oven and pour batter evenly into the 12 tins. DO NOT OVERFILL. These will puff up to at least twice what you place into the tin. They barely need to be half full.
  • Place pan back into oven for 20-25 minutes until popovers are puffed up and crisp.
  • Serve with gravy or butter or anything you think would be tasty when placed into the holes of the popovers.

The original recipe says to beat the mixture into the consistency of double cream.  I don’t think I get quite that consistency probably due to using skim milk.   Also, the original recipe calls for 1 cup of eggs.  I usually have large eggs on hand, so in my case that works out to 4 eggs.  Google for whatever size eggs you have.  (Did you know you can also google for standard conversions that will come up at the top of the search results??)

Sometimes I don’t add any herbs to the mixture, and other times I add savory herbs such as parsley, sage, rosemary, and thyme.  (She was once a true love of mine…)  I’ve often thought it would be fun to add cinnamon or something to these… perhaps cheese… but my men won’t have it!  Since I only partake in these once a year or so, I just make em the way they like em and serve with brown gravy.  I do fantasize about some sort of whole flour / eggbeater type combination, but I have yet to try.  (Yes, I have odd fantasies.  What can I say.)

Alas, this is not a recipe I can indulge in on a regular basis.  I will be enjoying one at the upcoming Big Meal.  :)


  1. We are making these for Christmas at a friend’s behest! Can’t wait.

  2. Linda Skow says:

    They look awesome, Vicky. Does your husband like them just as well as he does traditional Yorkshire pudding made with pan drippings? I have a dyed-in-the-wool Englishman coming for Christmas.

  3. Thanks, yes he loves them and I’ve served these to his parents as well. They basically are traditional Yorshire Puddings. Click up this RZ search and sort by rating for variations.


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