I still remember the first time I made this recipe with my dad. I thought it was going to be so long and complex but it turned out to be surprisingly simple. The most important thing is that the ingredients are the right temperatures really - it’s a chemical reaction and you just need to know what to watch for. You definitely don’t need to be an expert baker to make these, but your guests will be amazed if you whip these up for them. Technically pop overs are the breakfast version of a Yorkshire pudding, but the only difference is the use of oil vs. fat from your roast. We like making these because we don’t have to wait until we are making a roast to enjoy them!
These are one of my favorite treats in the whole world and they’re best enjoyed warm with butter and honey or strawberry Jam (for brunch). Otherwise, these are equally mouthwatering with a roast beef meal and gravy! I don’t know why, but they are just so addictive. Plan for every guest to have 2-3 since they are so light and fluffy it’s easy to have a few.
You will need a cast iron pan with muffin holes.
Eggs and milk should be ROOM temperature.
Batter should sizzle when poured into oil
Whisk eggs until bubbly!
Recipe makes 12 Yorkshires
1 cup flower
1 cup milk
½ tsp salt
Preheat oven to 450 F.
Whisk eggs together (like crazy) until there are lots of bubbles.
Gradually add in 1 cup of milk and 1 cup of flour, whisking as you go. Add in 1/4 tsp of salt and set aside.
Now you can put a small amount of corn oil in each hole of your tray. When we say small we mean JUST enough to coat the bottom. Place cast iron pan into the oven for a few minutes until it’s super hot. Take it out and turn down the over to 425.
Pour batter into each hole, making sure to not get any on the sides and only filling each hole about 1/2 way. When the batter hits the oil, it should sizzle and immediately start cooking.
Cook at 425 degrees for 15 minutes (until risen). Lower to 350 degrees and leave in for 15 minutes.
Remove and enjoy!