Brunch season is here and Yorkshire Pudding ( known as popovers) are always a crowd pleaser. Sweet or savory, you can totally play with the flavors.
Brunch season is here and Yorkshire Pudding ( known as popovers) are always a crowd pleaser. Sweet or savory, you can totally play with the flavors.
I went the savory way here with cracked pepper & Parmesan, and herbs. Add sugar and honey for a sweeter touch. They’re so simple to make, here’s the recipe:
Note: you’ll need a popover pan to best support the structure of these, but you can line a cupcake pan with muffin cups as a substitute.
Makes 6 large popovers
4 room temperature eggs
2 cups of room temperature whole milk
1 tablespoon of vegetable shortening
2 tablets of vegetable oil
2 cups of all-purpose flour
1 teaspoon of fine salt
2 tablespoons of vegetable oil
cheese, herbs, fruit jam if desired
Preheat the oven to 450 degrees. While the oven is preheating, spray your pan with baking spray and set aside.
Whisk together milk, eggs, shortening and oil. Add in flour and salt and whisk until very smooth. You can use an immersion blender here but I’ve found that if you whisk it well enough you don’t need to.
Optional: Fill 3 of the wells with the plain batter (no more than halfway up). Add in 1 cup of grated Parmesan and 1 tablespoon of cracked pepper to the bowl with the remaining batter or flavor add-ins of choice and fill the other 3 wells left.
Bake at 450 for about 18 minutes. I call this blast baking and this will help them rise to the height we want. Reduce the oven temperature to 375 and bake for another 30-35 minutes or until the middle has “popped out”. If the middle of your popovers are sunken in, let them bake a little longer, watching to make sure they don’t burn. If they never rise in the middle it’s not the end of the world, but you want to bake them long enough to prevent deflating when you take them out.
Enjoy!!