Yorkshire Pudding Popovers Recipe (Oven-Puffed Popovers)
This Yorkshire pudding popovers recipe uses a simple batter made from flour, egg, and milk, baked in a very hot pan so it puffs up fast. The ingredients are minimal and the how-to steps are straightforward, making it easy for breakfast or as a side for roast meats. A short rest for the batter and a properly preheated pan help the popovers rise well.
Ingredients
For the batter
Step-by-Step Method
Preheat oven and pan
Heat the oven to 220°C / 425°F. Place a popover pan or muffin tin in the oven to get it very hot; the hot pan helps the batter puff.
Make the batter
Mix the flour and salt. Whisk in the egg, then slowly pour in the milk while whisking until the batter is smooth and pourable.
Rest briefly
If you can, let the batter sit for 5–10 minutes so the flour hydrates and the texture evens out.
Fill the wells
Carefully remove the hot pan. Divide the batter evenly, filling each well about halfway.
Bake
Return the pan to the oven right away. Bake for 20–25 minutes until tall and golden. Try not to open the oven door while they rise.
Serve warm
Serve straight from the oven. They work well alongside roast dishes, gravy, or simple breakfast sides.