Yorkshire Pudding (Popover) Secrets

 When Americans hear "Yorkshire Pudding," they think all kinds of things.  Just hearing the word "Pudding" drives Americans to thoughts of dessert, sweet creamy gooey dessert.  Fact is, in the U.K. the word "Pudding" could mean anything from a flavored custard to a mincemeat sausage, so they're not entirely confident about what it means, either.  Check it:

This is a proper Yorkshire Pudding.  You will hear Americans (especially Midwestern Americans) call it a "Popover."  Why?  Because it pops over the pan when you bake it.  Never-mind the particulars and the history, let's make one because it's absolutely delicious!!

You Will Need:

• 2 Cups (280g) Flour
• 2 Cups Whole Milk (Room Temperature)
• 4 Eggs (Room Temperature)
• 4 Tbsp Rendered Oil (Prime Rib drippings, Lard, or other animal fat is best, but you can use vegetable oil if you must)
• 1 Tsp Salt
  

So before we begin, we must divulge a few precious secrets that Yorkshire Puddings all over the world are hiding from you.  First, why room temperature?  Two reasons:

1. Rendered beef fat will re-congeal and get solid again when you introduce it to cold liquid.
2. Don't ask me to explain the science behind it, but if the pudding starts at room temperature it will rise higher, and maintain more of its structural integrity.  Trust me...

Another secret?  The pan.  Any serious Midwestern cook will insist that you need an honest to goodness popover pan.  It's better if the pan were given to you by your grandmother.  This is all bullsh*t.  While it is true that the steep sides of a classic popover pan will help it climb and look pretty, it does nothing for the taste or texture.  Look what a classic 12" cast iron skillet will do with popover dough!  Beautiful.

So... Take your eggs and milk out of the fridge and set them on the counter for 1/2 hour or so to let them climb to room temperature.  Then get your 12" cast iron skillet and put it on the bottom rack of your oven.  Take out the rack above it, to allow for the dough to rise.  Close the oven door and preheat everything to 400 degrees.

Get your blender and add the eggs, milk, salt, flour, and half of the oil (2 Tbsp).  If you're wondering why my oil is orange, it's because I am using the liquid fat rendered from my last Prime Rib roast, and I seasoned the roast with paprika and chili powder so... Anyway, get all of these ingredients into the blender and hit the "fun button!"

Let it go for a minute or so!  You want a nice silky texture.  Also, and this is tricky, you don't want it to stand still very long or the flour will start to settle to the bottom and you'll end up with a brick.  I recommend waiting until the oven is fully pre-heated before you blend! 

 

 

 

 

 

 

 

 

The next steps require a bit of coordination and I apologize that I don't have picture because I needed both hands to do this... and you'll need to do it safely, but as quickly as you can:

1. Open the oven door
2. Slide out your skillet
3. Pour in the remaining 2 Tbsp of oil and swirl it around the pan (use an oven mitt, duh)!
4. Pour the batter in the middle of the oil
5. Close the oven door

Whew!  That's the hardest part.  Now, set a timer for 30 minutes and wait for the YUM!

One thing I love about Yorkshire Pudding is that no two of them are the same!  Clumps of dough, quirks in the pan, temperature variations in the oven and zillions of other factors make for a random mountain-scape of a pudding when it comes out!  Pull it out GENTLY!  If you're too rough with it, it'll fall before it sets.  It's not as fragile as a soufflé, but it can definitely get its feelings hurt!

When it's set but still warm, slice or tear it up.  I like to rip!  Rip off a hunk and chow down!  It doesn't need butter, it doesn't need gravy (although some English would argue with me).  It's a perfect side dish to your Christmas roast or other elegant meal!  Don't believe me?  Make one just for fun!  They're cheap and you could probably use the practice!