A food dictionary:
Yorkshire Pudding: An English side dish made from a batter consisting of eggs, milk, and flour and served with beef and gravy for a traditional British Sunday roast. Typically, they are baked in muffin tins.
Popover: The American Yorkshire pudding. A light, hollow roll made from an egg batter very similar to that of a Yorkshire pudding. Popovers are baked in a taller “muffin tin” called a popover pan.
Sitting in an English garden waiting for the sun…
If the sun don’t come you get a tan from standing in the English rain…
I watch a lot of Gordon Ramsay’s Kitchen Nightmares UK. From my years of watching Kitchen Nightmares, I know there are three dishes an Englishman shouldn’t mess up (or else Gordon will call you a poor excuse for a chef and Englishman): fish n’ chips, a Sunday roast and Yorkshire puddings. If you can’t make a Yorkshire pudding, you probably shouldn’t be an English chef.
I was a rather strange child, so I became very interested in Yorkshire puddings and Gordon Ramsay yelling at people / throwing their soggy Yorkshire puddings at a wall. What fifteen year old looks at recipes for hollow rolls in their spare time? Apparently me. It’s pretty ridiculous. I would google Yorkshire puddings and ask my mom, who’s quite the cook, about Yorkshire puddings. It turns out, that I had essentially been eating Yorkshire puddings every at every Thanksgiving and Christmas dinner for as long as I can remember. Popovers are the American Yorkshire pudding.
Popovers are incredibly easy to make and incredibly easy to eat four of them in a span of ten minutes. I believe that they shouldn’t be reserved for Thanksgivings, Christmases and Sunday roasts, so I made them on an average Saturday using my favorite recipe by Alton Brown.
What you’ll need:
-3 tablespoons melted and cooled butter
-Approximately 3 cups of all-purpose flour (4 and 3/4 ounces of flour each addition)
-3 teaspoons kosher salt
-6 large eggs, room temperature
-3 cups whole milk, room temperature
-1 popover pan
Preheat your oven to 350 degrees, and grease a popover pan with one teaspoon of butter.
Place all of the ingredients in a blender. Blend for about 30 seconds. Deepening on how much liquid volume your blender holds, you may need to blend the mixture in 3 parts.
Divide the batter evenly amongst the cups of the pan, each being a 1/3 to 1/2 full. Bake your popovers on the middle oven rack. To remove the popovers from the pan, poke around the edges of the cups with a knife. Now you’re ready to eat entirely too many!