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Dec 19, 2006 11:43 PM

Popovers vs Yorkshire Pudding

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

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  1. 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. 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. 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

          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

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

            1. re: MobyRichard

              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.


          2. 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. 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.

              1 Reply
              1. re: Kagey

                I'm from Canada and have been in England 15 years now, with no prior experience of Yorkshire pudding or popovers, and I had the same experience in reverse. Attempting a 'popover' recipe, they just weren't coming out right, all flat and dense. Tried making them like Yorkshire puddings - smoking hot oil in muffin pans before adding the batter - and they came out great.

                Here in England I have only seen full pan sized Yorkshire puds a handful of times and always in the context of toad-in-the-hole. Individual ones, which may be identical to savoury popovers, are *far* more common.