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Popovers vs Yorkshire Pudding

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conroyea Dec 19, 2006 11:43 PM

Just curious, what is the difference between popovers and Yorkshire pudding?

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  1. pikawicca RE: conroyea Dec 19, 2006 11:58 PM

    Popovers are baked in individual molds (like muffins), usually coated with butter. Yorkshire pudding uses the same batter, but it's traditionally baked in the pan in which a piece of beef has been roasted, in the beef drippings.

    1. Will Owen RE: conroyea Dec 20, 2006 04:44 AM

      If you're roasting the meat on a spit, which is of course how it always used to be done, then you're supposed to set your pudding underneath it to catch the drippings as it bakes. And of course you can put that batter in popover pans...I've actually had it done like that, and it's very nice.

      1. monku RE: conroyea Dec 20, 2006 05:07 AM

        The recipes are basically the same except for Yorkshire pudding I take the hot fat drippings from the roasting pan and pour it into the middle of the batter(you can use a muffin pan or small frying pan) then bake it.

        Popovers on the other hand use butter and you brush the muffin tins generously before putting in the batter.

        Then again you could use a popover recipe and treat it like it was Yorkshire pudding(healthier?)and bake it in a frying pan. Yorkshire pudding is basically an accompaniment used to sop up the juices from the meat on your plate.

        3 Replies
        1. re: monku
          Scrapironchef RE: monku Dec 21, 2006 12:30 AM

          I cross over the other way, I add some beef drippings to my popover pan before pouring in the batter. Individual Yorkshire puddings.

          1. re: monku
            m
            MobyRichard RE: monku Dec 21, 2006 12:35 AM

            A popover recipe baked in a frying pan is a Dutch Baby, as far as I'm concerned.

            1. re: MobyRichard
              paulj RE: MobyRichard Dec 21, 2006 04:29 PM

              Except a Yorkshire is unsweetened, meant to go with roast beef and gravy. The Dutch Baby is sweet, or served with sweet things like apples and powdered sugar.

              Include some sausages in the batter and you get the English classic, Toad in the Hole.

              paulj

          2. l
            LStaff RE: conroyea Dec 20, 2006 03:28 PM

            In our house it was served as a first course - with gravy. Its been years since I've had Yorkshire pudding - I'm going have to make some soon.

            My mom would sometimes make little yorkshire puddings in a muffin tin. They wouldn't come out exactly the same - the individual ones seemed to come out airy in the middle with an even crust all around. When she made one big one, the bottom always came out very crispy and the middle was a bit more dense. I preferred the big one(corner piece please).

            1. k
              Kagey RE: conroyea Dec 21, 2006 11:14 AM

              I was clueless about Yorkshire pudding when I moved to England. Everyone talked about how difficult they are to make, and what's the best way to get them to rise properly, and so forth. The first time I decided to make them I got a recipe, read it, and thought "Oh! it's a popover!" No problem. Most of the ones I see here these days are individual ones.

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