Tuesday, September 24, 2019

Yorkshire Pudding – Don’t Call it a Popover

If you’re going to be slightly underwhelmed by the dry-aged Prime Rib you waited 42 days to roast and eat, you might as well whip up some Yorkshire puddings with the rendered fat, to help make up for it. That’s the classic fat in which to make these puffy pastries, and while any high-temp oil will work, there’s nothing quite like actual beef drippings, and without it, you’re just eating a popover.

Of course, every time I make these, I can’t help but wish I could experience them in their original form. As legend has it, these were cooked in a pan of fat, situated at the bottom of a hearth, underneath a large piece of roasting beef. The smoky heat from the fire, along with all the other goodness dripping into the pan from the meat, must have made for quite the memorable treat. Which is a good thing, since for most of the people hanging out around the roast, that’s all they probably got to eat.

If you happen to make the larger ones, using a popover pan, you’ll need to cook them at 375 F. for a little longer time. Maybe 10 minutes more at least, but don’t go by time. We basically want these as browned and puffy as possible, so leave them in as long as you feel is safe. No matter how big you make these, or what you fill the leftover ones with, I really hope you give them a try soon. Enjoy!


Ingredients for 12 small or 6 large Yorkshire Puddings:
4 large eggs
1 teaspoon kosher salt
7/8 cup all-purpose flour (almost a cup)
1 cup whole milk
about 3/4 cup melted beef fat
- heat oil at 400 F. for 10-15 minutes, then fill and bake for 25 minutes more, or until browned and fully puffed. If doing the larger ones in a popover pan, bake at 375 F. for about 7-10 minutes longer.
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22 comments:

pandaman0529 said...

Prime rib plus pudding - reminds me of House of Prime Rib :)

Unknown said...

You have under cooked them. They should not look so "wet" when you've cooked them. Leave for another five minutes.

Unknown said...

Also very nice made with rendered lamb fat

Unknown said...

Can you make this with bacon fat?

ElDuder said...

Would you try this with bacon fat?

ElDuder said...

Would you try this with bacon fat?

ScienceSusan said...

Dutch baby babies!

Unknown said...

Does this require an adjustment for altitude? I live in Cheyenne which is higher than Denver.

ghack said...

I like to make these in 6" ramekins, which allows them to collapse a bit in the center, into which you can put some beef-onion gravy. That's how they served them in the Green Dragon pub in Welton outside of Hull (actually in East Yorkshire). Add a banger and you really got something. Speaking of which, I have some bangers in the freezer...

Janmcbaker said...

This has nothing to do with any particular recipe and I don’t know if there’s anything you can do about it but a number of your videos, old or new, have been preceded with ads featuring large closeups of disgusting insects that one does not want associated with food. I have no idea what product is being advertised as I look away till the ad is done. I just know that it is totally revolting to see just before one of your videos.

Loke said...

I’m not sure where to leave a food wish since this is the first time I visit your blog, but I’d like to submit one for Swedish body cakes. Pork belly with allspice in a potato dumpling served with cream, melted butter, and lingonberry jam. Absolutely fantastic dish. Love your videos btw

Monica said...

Back when cooked on the fire, meat was cooked to death!

Enrico, With my two best friends said...

How do I add my photo to my comment??

Enrico

Enrico, With my two best friends said...

I will try this one next.

Enrico

Nonie said...

These look great! Is it possible to substitute melted butter for the melted beef fat? Thanks.

Nonie said...

Is it possible to use melted butter for the melted beef fat?

Driver935965 said...

As a Yorkshire man I approve your Yorkshire puddings, one way to serve them is as a starter with a nice rich onion gravy. Or as a version called toad in the hole, which is made in a large pan first brown of some good quality sausages put them in the pan add the batter cook in the oven till done, goes well with mashed potatoes cabbage and onion gravy.

Enjoy

P.s also nice with chocolate sauce or mixed berry syrup!

Driver935965 said...

As a Yorkshire man I approve your Yorkshire puddings, one way to serve them is as a starter with a nice rich onion gravy. Or as a version called toad in the hole, which is made in a large pan first brown of some good quality sausages put them in the pan add the batter cook in the oven till done, goes well with mashed potatoes cabbage and onion gravy.

Enjoy

P.s also nice with chocolate sauce or mixed berry syrup!

FSB said...

Memories of my English grandmother... for all I know, she made it as you noted, in a pan, catching the beef drippings, 'cause it came to the table in a pan. circa 1940 - 50's.

Bill said...

Or you can go larger still, in a couple of small cast-iron skillets.
https://www.seriouseats.com/recipes/2015/12/the-best-yorkshire-pudding-popover-recipe.html

JL said...

Totally agree with the refrigeration tip. In fact, overnight worked EVEN better.

34Russelld said...

Hi Chef John. My wife likes her leftover Yorkies with a bit of jam on them, but she's always been a bit wierd that way. Cheers from Port Hughes in South Australia.