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WE CAN ALL USE A LITTLE BETTER
It can be depressing today, either for political or personal reasons (for me, both). So let’s not talk. Let’s just all, perhaps, realize something about ourselves and others today with, if you can, kindness and faith.
I saw this recipe on a Bon Appetite’s special baking issue, and it has proven to be much superior than my previous Yorkshire pudding recipes. Mainly, because it allows me to completely forgo the “resting stage” that I had emphasized so strongly before, and that is because this batter is mixed with simmering milk which has prevented the gluten from forming by partially cooking the flour. No more resting. This batter can go straight from being mixed to being baked, into the glorious, optimistic, better puffs that they are.
I can we can all use a little better today.
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Adapted from Bon Appetite Magazine. I’ve made several small changes to the recipe because it worked better for me, and I listed the grated cheese as optional because I want the flavour of these to stay neutral, that it can go with sweet or savoury. But if you really like the idea of it, then do it :)
Ingredients
- 1 cup (242 grams) half-half, or whole milk
- 1 tbsp light brown sugar
- 1 tsp sea salt
- 2 large eggs
- 3/4 cup +1 tbsp (103 grams) all-purpose flour
- 3 tbsp (22 grams) cornstarch, or potato starch
- 1/4 cup (17 grams) grated cheddar cheese (optional)
Instructions
- Depending on whether your oven comes with the fan-on option or not, preheat the oven on 375 F/190 C fan-on, or 400 F/200 C no-fan. Meanwhile, whisk together half-half (or whole milk), light brown sugar and sea salt in a small pot, and heat over medium heat until it just starts to simmer. While the milk is heating, beat large eggs inside a large, easy-to-pour jar or container. Once the milk’s ready, slowly pour it into the eggs while whisking vigorously (must be slow and keep whisking otherwise the eggs may get cooked). Then add the flour and cornstarch, and whisk until just combined (tiny lumps here and there is fine). If you’re using grated cheddar, add now and whisk until combined.
- Generously butter each popover pan, or muffin pan, or individual tin cups with about 1 1/2 tsp of butter, then bake in the oven for about 3~5 min when the butter is starting to brown slightly. Pour the batter into the mold until about 50% full, then bake in the oven for 15 min. Then turn the heat down to 350 F/175 F FAN OFF, and bake for another 20~25 min. During this whole time, do not open the oven door. If the color of the popovers are getting too dark in the last few min, turn the heat down a bit. The popovers must be baked for at least 35~45 min in total depending on their sizes, otherwise they might deflate afterwards.
- Remove the popovers/yorkshire puddings from the molds. They can be eaten as is, or “stuffed” with sweet fillings (such as chocolate mouse, custard, buttercream etc).
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23 responses to “A BETTER POPOVER/YORKSHIRE PUDDING RECIPE”
Beautiful post and recipe. And yes, we can all use something so comforting and delicious right now. x Kati
These look fantastic! I always appreciate the recipes you share because I know you’re so good at finding the best versions of everything!
Beautiful recipe – I love the simplicity and un-pretentiousness of it. Also, I did not know there was such a thing as “popover tins”. Is this a British thing, you think?
I’m British and I’ve never heard of a pop-over tin!
Both recipe and results are lovely… These popovers will bring comfort to a saddened heart… :O)
Hey Mandy, have you seen the food lan guide for Yorkshire puddings? I love that nerdy stuff ☺
I meant lab… stupid smartphone
Love recipes where there are no resting times (like your scallion pancake recipe!). Makes it infinitely easier to throw together for a weekday dinner.
P.S. Trying to focus on the (razor thin) silver lining of the overwhelmingly disheartening recent political happenings, I think we are in for 4 years of grade AAA comedy material for Onion headlines, SNL skits, and Daily Show segments.
I just hope to Spurrier. I need cheering up, too. Pop-overs would do the trick.
Good grief. Survive, not spurrier, which means what?
In these confusing times, the kitchen is a source of comfort. My recipe for when nothing seems to be making sense is this lasagna that looks like a giant strawberry ….. why? ….. because it make no sense whatsoever. http://ihath.com/2015/08/17/2507/
wow i bet the bit of sugar and potato starch really makes the consistency something awesome!!!! I’d love to try these!!
http://www.searedandshameless.com
This looks absolutely perfect Mandy….my mouth is literally watering at the site of that texture. <3333
oops, *sight not *site. Be nice to me. I’m short on sleep because of a certain newborn :P
We had a heavy popover tin when I was growing up. I think it made 6 or 8 poppers and may have been cast iron or cast aluminum, if there is such a thing. It was an antique even then, so count yourself lucky if you find one today.
You mention a variety of fillings but whatever is on the ones in the photo, along with that mystery sauce, looks amazing. Please let us know what they are! Looks like maybe clotted cream and either treacle sauce or if savory, soy sauce?? Please tell us, it looks too delicious! Thanks!
Tunie, it was Greek yogurt with balsamic and honey!
When you take the popovers out of the pan, poke them with a knife to let the steam escape. This will help prevent any deflating.
Andy, thanks for the tips!
making these tonight with slow roasted carrots, potatoes, and an onion/shiitake brown gravy. can’t wait.
What flavor is in the cream ? There’s a brown tinted tone on a cream, was it caramel or coffee? How do you do this ? That’s nice.
Jeff, I believe that was black sugar syrup! But you can use brown sugar or honey.
That was a beautiful brown and silky combination that captured my heart through your lens. Thank you.;)