Savory Popovers — Yorkshire Pudding is a wonderful addition to any comfort food dinner you might serve this winter. This savory bread rises tall in the oven and is crisp and golden on the outside, with a soft, eggy interior. It’s perfect for sopping up gravy that might be included in a meal, such as a beef pot roast or a meat pie. So delicious!
If you’ve visited this recipe blog very often, you may already know that I have a great fondness for English Food. This past holiday season, I began experimenting with Yorkshire Pudding recipes — referred to in the United States as Popovers, or in this instance, Savory Popovers.
There is little difference between Popovers and Yorkshire Pudding.
When researching recipes for Yorkshire Pudding, I found that they are made in either shallow baking pans or tall and narrow specialty pans, similar to a muffin tin. And they are served with a savory main dish, especially for sopping up meat juices or gravy.
In America, however, they are referred to as Popovers. Both have the same pancake-like batter, baked in hot pans with some form of fat. The English mostly use the fat from meat for a savory bread, while American’s rely on butter or oil, turning the bread into a sweet confection.
No matter which type you prefer, I think you’ll love this recipe.
See more English and Irish Recipes. Browse Quick Breads Here.
Instructions For Making This Recipe
Gather the ingredients so you have everything close at hand on the counter or table. Heat the butter in a microwave-safe dish for 30-40 seconds in the microwave until melted.
Mix the Batter
In a large bowl, whisk the large eggs until frothy. Stir in the whole milk, melted butter, and kosher salt. Whisk to combine. Using a fork or batter whisk, add in the all-purpose flour and crushed thyme. Mix well. The batter will be similar to pancake batter, somewhat thick, but pourable. If necessary, you may add 1-2 tablespoons of water for a thinner batter.
Prepare to Bake the Popovers
Preheat oven to 450°F. Spoon 2-3 teaspoons of bacon grease, lard, or beef drippings in each of the popover cavities.
When shopping for popover pans, I chose the above pan made by Nordic Ware, because of its sturdy, solid form and reviews. So far, I have been very pleased with the results as well as easy clean-up.
Place the pan in hot oven and allow to pre-heat for 10-12 minutes until the grease is smoking hot.
Working quickly, remove the popover pan from the oven and place on a baking sheet or range top. Fill each of the cavities 1/2 – 2/3 full.
Return the pan to the hot oven and bake for 20-25 minutes until they are golden brown, crisp to the touch, and have nearly tripled in size.
If you are using a standard muffin tin to bake the popovers, you will only need to bake for 12-15 minutes.
Serve popovers warm from the oven with a pot roast, meat pie, or other saucy dish. Popovers go especially well with gravy, so be sure to prepare extra for the meal. This recipe will serve 6 people.
Store cooled popovers in a freezer bag or tight lidded container for up to 3 days at room temperature. Or freeze for up to 3 months. Reheat in oven until warm and crisp.
A Sweet Version of This Recipe
You may easily convert this recipe into a sweet bread by omitting the dried thyme, and using butter or vegetable oil instead of the bacon fat. Bake as directed.
Remove from oven and brush 1/4 cup melted butter over the popovers, then dip each into a cinnamon-sugar mixture (1/3 cup granulated sugar + 1 tablespoon ground cinnamon).
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Savory Popovers – Yorkshire Pudding
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Ingredients
- 3 large eggs
- 1 cup whole milk
- 1 tablespoon butter (melted)
- 1/2 teaspoon kosher salt
- 1 cup all-purpose flour
- 1 teaspoon dried thyme
- 5 tablespoons bacon fat (lard, or beef drippings)
Instructions
- Gather the ingredients so you have everything close at hand on the counter or table. Heat 1 tablespoon butter in a microwave-safe dish for 20-30 seconds in the microwave until melted.
Mix the Batter
- In a large bowl, whisk 3 large eggs until frothy. Stir in 1 cup whole milk, melted butter, and 1/2 teaspoon kosher salt. Whisk to combine. Using a fork or batter whisk, add in 1 cup all-purpose flour and 1 teaspoon dried thyme. Mix well. (The batter will be similar to pancake batter, somewhat thick, but pourable. If necessary, you may add 1-2 tablespoons of water.)
Prepare to Bake the Popovers
- Preheat oven to 450°F. Spoon 2-3 teaspoons of bacon grease, lard, or beef drippings into each of the popover cavities.
- Place the pan in hot oven and allow to pre-heat for 10-12 minutes until the grease is smoking hot.
- Working quickly, remove the popover pan from the oven and place on a baking sheet or range top. Fill each of the cavities 1/2 – 2/3 full.
- Return the pan to the hot oven and bake for 20-25 minutes until they are golden brown, crisp to the touch, and have nearly tripled in size. (Do not open the oven door early or you may cause the popovers to collapse.)
- Serve popovers warm from the oven with a pot roast, meat pie, or other saucy dish. Popovers go especially well with gravy, so be sure to prepare extra for the meal. Serves 6.
- Store cooled popovers in a freezer bag or tight lidded container for up to 3 days at room temperature. Or freeze for up to 3 months. Reheat in oven until warm and crisp.
I hope you will enjoy this Savory Popover recipe as much as we do!