Yorkshire Puddings/Popovers Questions
Hi--longtime lurker--first time poster--
So I was perusing my recipie books trying to figure out what side I want to prepare with our standing rib roast on Christmas day. I guess I never noticed that the ingredients for popovers are exactly the same for Yorkshire pudding.
So what whould be better to serve? I vaguely remember my mom making YP in the 70's.
BTW--I was referencing Marthas YP recipie and Ina's popovers.
This is a subject near and dear to my Brit bred heart! You're correct, the only difference betwen YP & pops is the fat (fat vs butter) in the bottom of the pan. Having eaten my weight in both, cooked over the years by my GGrandma, Grandma, Mother and self... I would suggest that if you are having a potluck/self service/large gathering to go with the pops. The YP (I don't know if anyone else calls it this, but in our house it was always Baked Pudding) baked around the roast is more of a traditional family meal setting. It will fall shortly after being taken out of the oven, so isn't the best looking thing that you'd want to serve guests. Good luck and as my Grandma would say-Just beat the hell out of it!
We actually had a YP contest....although I came in 3rd (I have a long list of excuses, but won't list them here!!)....I'll give you the winner's tips. She used Jamie Oliver's recipe and made sure to mix the batter and let sit for the appropriate time; also have the fat in the tins very hot; and finally don't open the oven door! Since that time I have purchased popover tins on a whim - which make absolutely no difference to the outcome!! lol Regular muffin tins are just fine.
My Mom always makes the yorkshire puddings from The (old) Joy of Cooking and they are always very well received. They are individually sized (muffin tin) and you melt the butter in the tin in the oven before pouring in the batter. I have no idea if this is traditional, but they are great and they hardly deflate when taken from the oven.
There are two main differences:
- the fat you put in the pan - beef drippings v. butter or oil
- the size of the pan(s) - a single large one v individual servings
The large one is more likely to fall once you take it out of the oven. When I've had 'Yorkshire pudding' in Canadian restaurants, they have always been in the individual size.
Another variation on the theme is the German pancake or Dutch baby - a sweetened version of the batter is baked in a hot skillet, with lots of butter.
Yet another version is toad-in-the-hole, where the sausages are embedded in the batter. The sausages reduce the amount of rise in this version.