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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