TALL & CRISPY Yorkshire Pudding

FINALLY! A SIMPLE, and easy recipe that produces the goods EVERY single time!

I have been searching for the perfect Yorkshire pudding recipe for what seems like forever. I have watched YouTube tutorials, tried the ALton Brown method, scoured the internet and read countless tips and trick articles, but every time I pulled that pan out of the oven I would walk away disappointed. I realize there is a learning curve when it comes to most things, but I have literally wasted DOZENS of eggs trying to produce a tall and crispy Yorkshire pudding. Some say letting the batter rest is the key to success, some say freezing cold ingredients, poured into piping hot oil is the ticket, all of the contradicting information made my head hurt, and I think I tried each suggestion.

But, lucky for you, you can take advantage of my failures, because I have cracked the code.

I say that with trepidation, but I have tested this recipe multiple times and each time it has produced a tall and hollow popover that can be crammed with potatoes or gravy or whatever your little heart desires.

Trial and error has taught me that resting the batter is a GREAT idea. I usually mix up the batter a few hours before I am going to preheat my oven, and I allow it to come to ROOM TEMPERATURE as the oven comes up to temperature. A hot oven (450) and hot oil are an important step as well. I use a regular old muffin tin (no special pans needed), and put just enough vegetable oil in the bottom of each cup to just cover the bottom. One of the most important things to remember is NEVER open the oven door when a popover is baking, or all of your hard work will be for naught.

Yorkshire Pudding

Prep time: 5 Min

Cook time: 20 Min

Makes 12

2 Cups Flour

1 tsp salt

6 Eggs

8 tsp Vegetable oil

1 cup of Milk (I used 2%)

Vegetable oil for pans

Place flour in bowl and make a well in the center. Whisk in eggs, milk, oil and salt. Stir in vegetable oil. stir until well combined. Cover and place in the fridge to develop flavor, (can be made the night before). Pour small amount of vegetable oil into each muffin tin and preheat for 10 min in a 450 degree oven. Oil should be smoking hot. remove from oven and quickly fill each up 1/2 way and return to the oven for 20 minutes or until the popovers are golden brown. DO NOT open oven door! (you'll be tempted, but don't do it, or you could cause your yorkies to fall!!) Serve immediately with gravy. Enjoy!

Once you've perfected your technique and feel confident that your yorkies will come out tall and perfect each time, you can play around with flavors and herbs. I'm looking forward to trying some fresh herbs from the garden on the next round of Yorkshire puddings. Do you have a no fail recipe for popovers? Comment and Share your tips below!