Below is the speedy version, based on Jamie Oliver’s Amazing Yorkies, very fast, very basic, yet excellent. Pictures as below, maybe individual pop-overs are slightly taller, as they develop more rapidly in high temperature. The ingredients below will be generous for the 6 bowl form.
This version relies on three ingredients:
- three eggs
- 150g sifted flour
- 150 ml milk
You also need a few spoonfuls of the oil, which can be heated to 400-450 F (220C?).
From then on trivially simple:
- Set the oven to 425F
- Drop a good tbs of oil in each little bowl of the pop-over baking form (muffin one will do as well)
- Place the form in the oven, let it become hot
- Now quickly beat the eggs, milk, and flour in a large bowl, to make it really mixed, runny. I do it with a hand hel beater, no prob.
- For easier distribution place the eggy liquid into a jug, jar.. something easy to hold and pour from.
- When the oven and oil are hot, VERY Carefully bring the form to accessible position and fill the little bowls with the eggy stuff. Do not overfill! Do not allow the mixture to land outside the bowl. It is better to under-fill, you can keep the oversupply in the next batch, if you have too much.
- Back to the hot oven for 10-12 minutes. DONE.
Traditional, also well tested, based on Hugh Fearnley-Whittingstall ’s recommendation published many moons ago by The Guardian :
I find this a very tasty, impressive, and easy way to change your meat & potatoes serving routine. I would offer these (in North America they are often called popovers) with roast beef, with pork roast, excellent match to roast goose.. You could offer them with vegetable stews, or as adventurous dessert, when stuffed with fruit or a surprise custardy sauce.
Planning the right size of the serving is a problem for me – my oven is small and I can not bake/roast more than one object at the time. When I have a large hunk of meat, it will rest for a long time before it can be served – and this is the time for the Yorkshire pudding. But when the meat resting time is short I find it difficult to coordinate the delivery.. This is why I do not serve my popovers as often as i would like and, when I do, they are always the small, individual little buns – they bake much faster – but only 6 at the time, as only one set fits into the oven!
Towards the end of the roast beef cooking time, prepare the Yorkshire pudding batter. Allow for about 30 minutes resting, and the same for baking. I find that the individual small (popover) roasting pans deliver lovely little ones in about 15 minutes..
I usually have all ingredients in room temperature (leave them on kitchen table before hand for some time) – i am told it helps – and it never failed so far..
For 6 individual ones (usually one per person, as long as the person is not very hungry..) you need
- 110 g plain flour
- 2 tsp English mustard powder
- 2 eggs, lightly beaten
- 300 ml whole milk – do not let the appearances mislead you – use it all!
- 1 tbsp finely chopped chives (optional)
- Some fat from the meat roasting pan (or vegetable oil)
- a pinch of salt
- Sift the flour, salt and mustard into a bowl.
- Make a well in the middle and stir in the eggs with a wooden spoon.
- Once incorporated, stir in milk until the mixture has the consistency of double cream.
- Stir in the chives, if using.
- Cover and leave to stand for at least 30 minutes.
- Remove the meat from the oven and whack up the heat to 220C/450F.
- Pour off some of the fat from the roasting pan or your vegetable oil into a clean popover pan, smear it around (i use my handy silicone paining brush to do it).
- Heat the greased pan up in the oven, then take out and place it on a low heat burner to keep the fat hot.
- Pour in the batter – it should sizzle as it hits the pan – then return to the oven and bake until risen and golden, about 30-35 minutes (or 15 minutes for the individual ones..). Do not open the oven before it is almost time! Look through the glass window instead!.