Yorkshire Pudding - Airy Popovers
These light and airy classics are easy to make and are a great with all kinds roasts. They are very versatile and can be made in a whole skillet, popover "wells," or cupcake tins. They will be even puffier if you can sit the batter overnight or for a least a few hours.
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Servings: 8
Equipment
- Two 8-inch cast iron skillets or 2, 8" ovenproof nonstick 8-inch pans, or 2 muffin/popover tins with 6 cups each
- Whisk
Ingredients
- 4 large Eggs
- ¾ cup Whole milk
- 1 cup All-purpose flour
- 1⅔ tbsp Water
- ½ tsp Kosher salt
- ½ cup Vegetable oil
Instructions
- Batter - Combine eggs, flour, milk, and salt in a medium bowl. Whisk vigorously for a few minutes to get a smooth batter. Sit for 30 minutes on counter if using right away or refrigerate for up-to 3 days. Sit on counter before cooking.
- Preheat Pans - Preheat oven to 450°F (230°C). Divide oil equally between pans. Place them in oven until oil is smoking, about 10 minutes.
- Cooking Puddings - Transfer hot pans to the stove top and fill them all with batter reaching between ½ to ¾ up the sides. Immediately return to the oven and bake until they have puffed about 4 times in size and are brown all over. They'll have a hollow sound when tapped. They should take around 15 minutes if in muffin tins or up to 25 minutes for full pans.Serve immediately or let cool and freeze for up to 3 months.
Nutrition
Calories: 194kcal | Carbohydrates: 13g | Protein: 2g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 3mg | Sodium: 155mg | Potassium: 51mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 38IU | Vitamin C: 0.01mg | Calcium: 32mg | Iron: 1mg