I will once again be flying in the Give Hope Wings fundraiser this year! Our June of 2024 flight will see us stop in many communities in Eastern Canada to raise awareness for this worthy cause. Last year 2023 we raised over $27,000 towards helping our neighbours - we made a positive difference in the lives of many. Here's the link to the 2024 fundraiser page: support.hopeair.ca/ghw2024/glens-hangar To learn more about the Hope Air Charity: hopeair.ca/
Watched the video and immediately went and made them... half in greased metal muffin tray half in greased silicone muffin tray. The ones in the silicone tray came up beautifully. The one in the metal tray stuck. Served to wife and daughter with homemade strawberry/blueberry jam and cinnamon sugar. BIG win. Thanks, Glen!
Did the same thing as you with silicone muffin cases and they turned out great. So much easier than the classic hot oil method. The only issue I saw is that they weren't very savoury without any oil, so I think next time I'll put a little beef dripping or lard in the cases first for easy Yorkshires :)
Just made these in small bite size muffin tins. Reduced time to 30 minutes to account for size. Heavily greased the tins. Just perfection! Thanks Glen!
lol. I shared this on my personal page which is frequented by a number of extraordinary cooks. This has led to a rather amazing conversation on a private page devoted to food. The gauntlet has been thrown.
Okay, Glen, this one's a keeper. I just made them even before I completed the final minute of your video. And yes, they come right out of a muffin tin if it is greased first. Forty minutes from power 'on' to 'I can't believe I ate half the batch by myself.' Now I need a Sunday afternoon nap. 😄
That is also how I bake my bread, from a cold oven, 450F for 20 minutes, the oven only comes to 450 in the last five to ten minutes of the bake, works for loaves, hamburger buns, and hot dog buns.
You are two of the nicest people on Facebook. I always enjoy your video. I am currently in dialysis. My food intake is very limited. But I still enjoy your show.
This is great. I've never wanted to make Yorkshire Pudding due to the screaming hot oven and hot oil aspect. And I appreciate how highly you rate the recipe despite the inaccuracy of not needing to grease the pan.
Growing up in my house (southern New England), popovers and Yorkshire pudding were two different things. Yorkshire pudding was always made in the roasting pan, using rendered fat from the roast. Popovers were made in a muffin tin using butter or oil. Can’t remember if mom started the popovers in a cold oven, but the yp was definitely started in a hot oven.
Sorry, but I don't understand how you can make them in the roasting pan? Since it's a wet batter, don't you need the muffin tin to hold it all together, or is that only when you're making individual portions? Did your mom make one massive Yorkshire in the roasting pan and then cut it into smaller portions before serving?
my Yorkshire nana made one large yorkshire pud rather than individual ones, I think its an older method, the edges were crispy and the middle soft, and yes served cut into portions
Next time you want to make these maybe use the oven in the house? I know you sometimes have both the studio oven and your kitchen oven going for recipes. Also would love if you just throw in showing them again in the future next time you make them with the greased pan, no dedicated video, just as an addition to some other dish it might go well with.
I suspect this recipe was mainly for the old ovens that had an exposed electric element that provided radiant heat to the bottom of the pan. I use glass custard cups in a large cast iron skillet. They stick a lot less than a metal pan. I also use a cast iron corn stick pan, then they turn out more like breadsticks, and bake in only 25 min. You can also slit them open and use for hotdog buns. I use the larger size corn stick pan
I look forward to making these. I remember having them occasionally for breakfast in the 1950’s and 60’s growing up. I asked my 94 year old mother how she made them and she also used the cold oven method. She remembered that she didn’t bake them very often because they took extra time in the morning. Thanks!
I just made these using a silicone muffin pan. Turned out fantastic! Julie mentioned gravy, so I made chocolate gravy and absolutely delighted my guests with this fast easy recipe!
OMG, Chocolate gravy would be awesome! Thanks for the suggestion. Chocolate gravy is something I have only made once. It was good, but for some reason, never did it again as likely didn't have something to put it on. But I am now craving these popovers with chocolate gravy. Do you have a favorite recipe?
These were great. No issues with the removal as I used a non stick pan and greased it too. Only needed 30 minutes at 415 starting with a stone cold oven. Bottoms were concave lol. Slapped some homemade strawberry jam and some whipped cream in em and boy howdy they were tasty.
A timely posting Glen as I needed a side for my roast tonight and have always dreaded the more traditional cooking method for a Yorkshire. These are terrificly easy and when you USE A GLASS CUSTARD CUP they do not need to be greased - a slight tug with a fork or knife popped them out no problem after 45 min. But as I only made 4, I put three back in for a few more minutes while I write this to more fully cook them and I hope mellow the eggy taste.
Interesting! I know that most electric ovens preheat using the top and bottom burners, then switch to bottom burners only once in bake mode. I wonder if that's part of the key to this recipe...having that initial blast of heat from the top of the oven. Thanks for sharing!
..... if I've told you once.... well maybe I never mentioned it, but I agree. always grease the pans for low fat concoctions. Thanks Glen Jules (and our little black Chicken) I am definatel gonna try this, with the greased addenda Jacques Mexico
In the UK, Yorkshire Puddings were traditionally often served with Jam (usually ones leftover from Sunday Lunch, reheated and served with Jam the next day)
This brings back memories of years ago getting a standing ovation from the camp kids and counselors at a summer camp where I was sous chef. Was ordered to make them (for first time). They came out perfect, despite my stress. Haven't made them since.
Sending this video to my English relatives. 😮 Like you, this will be my own Go-To recipe. Working with blasting hot oil and sizzle is simply dangerous, so THANK YOU for this Wow!
Lyles Golden Corn Syrup has always been my family's yorkie topping of choice. Harder to come by of late but whenever i find a tin of it it means we are having yorkies that night %100 of the time
Great recipe and method. I must give this a go. When I have had a problem with muffins sticking in the pan, I set the warm pan in a cool water bath in the sink or large baking pan for a couple of minutes. The muffins "sweat" themselves free. Even then, they may need a bit of persuasion. But, the muffin pan must be properly greased.
I will be trying this this afternoon. I've never had good luck making popovers/Yorkshire pudding the traditional way, though I have had success with Toad in the Hole.
Wow Glen, you intrigued me with the cold oven. It sure does go against convention. I got to try this. Will do the greasing of the trays too. I don't have the petite popover pans and hopefully the muffin pans will work the same or similarly.
My recipe came from my mother in law who got it from a neighbor in the 50's. Same recipe, 2 eggs, flour, milk, salt, but no melted butter. Pour in to well greased muffin pan. Place in a cold oven set at 425 for 30 minutes. I learned early on to make sure the oven rack is not at the lowest setting. And I recently learned they won't pop if using whole wheat flour, at least mine didn't. Glen is right during special occasions when I'm most likely to make these, it's hard to have a cold oven. But if you're making a crockpot stew or pot roast, I strongly suggest you give these a try. They are fantastic.
Mmmmm gravy, nothing like a Yorkshire and gravy. Really interesting recipe, but if you are making them to go with a roast the cold oven thing is not really practical alas. Plus I love my Yorkshire puds cup shaped to hold gravy 😋
here's the thing though- I bet that even with a hot roast & oven, you can fill a cool pan or cups and then place it in the oven. No need to get a popover pan super hot just to make these.
Hi Glen, If it were me, doubting a recipe, I probably would have greased half of them and left the other half in the original stucco state. I also make Yorkshire Puddin to use the joint fat. Oh well. time to call in the excavation crew hehehe. Thanks friend Jim Oaxaca
I bought a muffin tray specially for this recipe (no popover trays available where I live) and after greasing it thoroughly, they came out beautifully. Next time I make them, maybe I'll add some shredded cheese to the batter, who knows?
Glen the only issue I would have is that I usually make these after a roast comes out of the oven and it's hot.... I would have to make these prior to making a roast and they would then be cold .... maybe the old method is the way to go. Well unless you are making them for warmed up roast left overs!😅
The reason that the cold oven works is that it allows time to get the chill off of the batter as the oven comes to temperature. I had a long series of failures with the recipe that I was using. I kept getting hockey pucks. Virtually no rise at all. Through happenstance, I stumbled upon the discovery that the problem was that the batter was too cold. This caused the outside to harden before steam could be generated to raise the batter. The solution was to either slightly warm the milk so that the chill would be also taken out of the eggs or to just have the milk and eggs at room temperature when starting. One other trick that I use in all recipes calling for egg and melted butter is to drizzle the melted butter into the egg while whisking. This forms an emulsion and makes the butter (would also work with oil) incorporate with less overall mixing.
I find that turning the pan upside down while it cools loosens stuck items, like bread. Maybe that would work in this cae. Ii will try the recipe. Thanks 😊
I made this recipe today after having seen the video yesterday. I did grease my popover pan with baking spray with flour but they stuck. They were delicious and I'll make them again but greasing the pan better. I used a large 6 cup popover pan and baked for almost an hour. They were crusty and delicious.
I just made this fantastic recipe. It is ridiculously easy and absolutely delicious,. The puff was very impressive. Popovers made a nice change from biscuits for my traditional Sunday sausage and cream gravy indulgence. Thanks, Glen!
Thank you for this recipe. Will definitely try. I havecalways been leary of the finesse involved with popovers at high temps. This gives me confidence to try something I have wanted to do!
I have to wonder if the author might have had seasoned pans that provided their own "grease". My grandmother had iron skillets, but also seasoned biscuit pans of carbon steel. Most of the seasoning came from baking sweet potatoes (yams) slathered in shortening
The emphasis on a smoking pan, even heating over the cooker top esp if gas to get more heat for Yorkshires seems to be one of those media cooking steps that's got more extreme over the last decade or two. Yes, this turns that on its head. But a second spoon of melted butter (but no need to be swimming in fat/oil!) to grease the pan would make all the difference here.
These look amazing and a lot easier than the traditional hot pan method. My only concern is making a big meal and then having to have a cold oven to do these.
Certainly a new approach. I look forward to giving it a try. My usual recipe is heated oil in a heated muffin pan and it spits everywhere when I pour the batter in. I did notice that the batter looked way thicker than I've seen before for Yorkshires. More like a waffle batter.
Long,long 5 used to make a recipe named "Nun's Puffs. I used a standard muffin pan. Don't recall if I greased the pan or not. They did, however, come right out and filled them with strawberry jam. Thank Glen.
I would be really interested in whether even in glass custard cups these would come out easily. What really excites me though is the pan! Must now get two of them. We have popovers for Christmas at my daughter's house, and the pans we use are huge. Your's is much better sized.
I love popovers, I'm definitely going to give this a try. But also, that "puffed crackers" recipe at 0:28 looks interesting. Is that a thing? I've never seen something like that before, but that seems like it has the potential to be one of those seems-fancy-but-is-surprisingly-simple snacks you could serve to guests.
Glen, this recipe looks to be somewhat easier than mine (despite sticking to the pan). I typically add herbs to my popover/pudding batter and we eat them with butter if we aren't having gravy. I will try this one and see how well it works. Cheers!
This would definitely depend upon the oven. I have seen electric ovens that pre-heat using both elements in the oven. Then when at temperature, only the bottom element would maintain the temperature.
Wow! You still have plastic milk bags! I haven't seen those probably since the 70s, maybe early 80s. I don't even think you can get them anymore in my country (The Netherlands). So that brought a lot of old memories back to me. Hope the popovers will pop out more easily next time with a little bit of grease. It might not need much, just a little spray.
I will once again be flying in the Give Hope Wings fundraiser this year! Our June of 2024 flight will see us stop in many communities in Eastern Canada to raise awareness for this worthy cause.
Last year 2023 we raised over $27,000 towards helping our neighbours - we made a positive difference in the lives of many.
Here's the link to the 2024 fundraiser page: support.hopeair.ca/ghw2024/glens-hangar
To learn more about the Hope Air Charity: hopeair.ca/
Watched the video and immediately went and made them... half in greased metal muffin tray half in greased silicone muffin tray. The ones in the silicone tray came up beautifully. The one in the metal tray stuck.
Served to wife and daughter with homemade strawberry/blueberry jam and cinnamon sugar. BIG win.
Thanks, Glen!
Thank you for the side-by-side comparison of metal vs silicon bakeware with this recipe!
So you didn't have the special pan?
Did the same thing as you with silicone muffin cases and they turned out great. So much easier than the classic hot oil method. The only issue I saw is that they weren't very savoury without any oil, so I think next time I'll put a little beef dripping or lard in the cases first for easy Yorkshires :)
Not having to deal with a blazing hot oven and popover pan and trying to quickly pour in the batter... Winner!
Now Glen, will you write in the cook book warning it's next owner to grease the pan?
Brilliant suggestion.
I love when things can be made considerably less complex, and still give a comparable (or even better!) result.
Better yet, less dangerous and more beginner-friendly.
Just made these in small bite size muffin tins. Reduced time to 30 minutes to account for size. Heavily greased the tins. Just perfection! Thanks Glen!
lol. I shared this on my personal page which is frequented by a number of extraordinary cooks. This has led to a rather amazing conversation on a private page devoted to food. The gauntlet has been thrown.
That's interesting!
Are the food police coming after you?
Okay, Glen, this one's a keeper. I just made them even before I completed the final minute of your video. And yes, they come right out of a muffin tin if it is greased first. Forty minutes from power 'on' to 'I can't believe I ate half the batch by myself.' Now I need a Sunday afternoon nap. 😄
I did this recipe in my standard popover pan with a bit of grease.
Super results. This is so much easier and less scary than hot oven hot pan.
Bravo.
If it's Glen's new go-to, it's now my go-to!!😎👍👍🙏🙏
I love that you are willing to share even when the project isn’t perfect.
That is also how I bake my bread, from a cold oven, 450F for 20 minutes, the oven only comes to 450 in the last five to ten minutes of the bake, works for loaves, hamburger buns, and hot dog buns.
Just curious, have you tried this technique with no-knead bread doughs?
@@virginiaf.5764 I have not, but it would be interesting to experiment with!
You are two of the nicest people on Facebook. I always enjoy your video. I am currently in dialysis. My food intake is very limited. But I still enjoy your show.
Lovely comment. I wish you all the best.
Tried these tonight, and they were great. Thank you for giving me the courage to finally use my pop-over pan.
I really wanted that last shot to have Glen’s writing on it saying, “Grease the pan”
This is great. I've never wanted to make Yorkshire Pudding due to the screaming hot oven and hot oil aspect. And I appreciate how highly you rate the recipe despite the inaccuracy of not needing to grease the pan.
Growing up in my house (southern New England), popovers and Yorkshire pudding were two different things. Yorkshire pudding was always made in the roasting pan, using rendered fat from the roast. Popovers were made in a muffin tin using butter or oil. Can’t remember if mom started the popovers in a cold oven, but the yp was definitely started in a hot oven.
Sorry, but I don't understand how you can make them in the roasting pan? Since it's a wet batter, don't you need the muffin tin to hold it all together, or is that only when you're making individual portions? Did your mom make one massive Yorkshire in the roasting pan and then cut it into smaller portions before serving?
my Yorkshire nana made one large yorkshire pud rather than individual ones, I think its an older method, the edges were crispy and the middle soft, and yes served cut into portions
Next time you want to make these maybe use the oven in the house? I know you sometimes have both the studio oven and your kitchen oven going for recipes. Also would love if you just throw in showing them again in the future next time you make them with the greased pan, no dedicated video, just as an addition to some other dish it might go well with.
I suspect this recipe was mainly for the old ovens that had an exposed electric element that provided radiant heat to the bottom of the pan. I use glass custard cups in a large cast iron skillet. They stick a lot less than a metal pan. I also use a cast iron corn stick pan, then they turn out more like breadsticks, and bake in only 25 min. You can also slit them open and use for hotdog buns. I use the larger size corn stick pan
Great ideas. I was wondering if they would stick lasting glass since the recipe called for custard cups.
I look forward to making these. I remember having them occasionally for breakfast in the 1950’s and 60’s growing up. I asked my 94 year old mother how she made them and she also used the cold oven method. She remembered that she didn’t bake them very often because they took extra time in the morning. Thanks!
I just made these using a silicone muffin pan. Turned out fantastic! Julie mentioned gravy, so I made chocolate gravy and absolutely delighted my guests with this fast easy recipe!
OMG, Chocolate gravy would be awesome! Thanks for the suggestion. Chocolate gravy is something I have only made once. It was good, but for some reason, never did it again as likely didn't have something to put it on. But I am now craving these popovers with chocolate gravy. Do you have a favorite recipe?
Lesson learned in the kitchen. They looked amazing. Even better finding a recipe that is a go to.
These were great. No issues with the removal as I used a non stick pan and greased it too. Only needed 30 minutes at 415 starting with a stone cold oven. Bottoms were concave lol. Slapped some homemade strawberry jam and some whipped cream in em and boy howdy they were tasty.
A timely posting Glen as I needed a side for my roast tonight and have always dreaded the more traditional cooking method for a Yorkshire. These are terrificly easy and when you USE A GLASS CUSTARD CUP they do not need to be greased - a slight tug with a fork or knife popped them out no problem after 45 min. But as I only made 4, I put three back in for a few more minutes while I write this to more fully cook them and I hope mellow the eggy taste.
Funny but I was thinking the GLASS custard cups might be a factor - thanks for confirming this.
Finnish pancake ;)
The crunch when you tried the first one was amazing!
I was listening for that, and was *not* disappointed. His go-to is now my go-to.
This looks like a good contender for a redo. Make your correction (maybe a savory addition? For possible dinner roll alternative).
Interesting! I know that most electric ovens preheat using the top and bottom burners, then switch to bottom burners only once in bake mode. I wonder if that's part of the key to this recipe...having that initial blast of heat from the top of the oven. Thanks for sharing!
I made them and I followed your added instructions and they came out beautifully. Thank you for posting this recipe.
Glen - I live down in Las Vegas and I just wanted to let you know how much I enjoy your channel. I'm saving each of your episides for future use!!!
..... if I've told you once.... well maybe I never mentioned it, but I agree. always grease the pans for low fat concoctions. Thanks Glen Jules (and our little black Chicken) I am definatel gonna try this, with the greased addenda Jacques Mexico
Thank you. Finally someone has explained what a pop-over is. The idea of sweet Yorkshire pudding seems strange though.
I believe it's an "American" thing. Rather like cream puffs which are sweet.
In the UK, Yorkshire Puddings were traditionally often served with Jam (usually ones leftover from Sunday Lunch, reheated and served with Jam the next day)
@@JakobLumley1978
we've never had any left over to contemplate what happens to them the day after 🙂
I made the grape nuts bread and loved it too!
Yorkshire gal here … love my Yorkshire puds -had to try this, they are in the oven now, I’ll let you know the result 😉
I did try these, and they tasted great, not as good as the traditional way. Now wondering if you could do these in the air fryer 😜
Ohhh I will have to try these. I was screaming for gravy before Julie even entered the frame.
This brings back memories of years ago getting a standing ovation from the camp kids and counselors at a summer camp where I was sous chef. Was ordered to make them (for first time). They came out perfect, despite my stress. Haven't made them since.
Sending this video to my English relatives. 😮 Like you, this will be my own Go-To recipe. Working with blasting hot oil and sizzle is simply dangerous, so THANK YOU for this Wow!
Gives new meaning to 'dig in'.
Next time I’m doing a crockpot stew…..this will be my side….I’ve never had success with yorkies 🥲 Thanks Glen 🇨🇦❤️🇨🇦
Yorlies? I prefer our Maltie-poos, myself... (I'll leave quietly)
Lyles Golden Corn Syrup has always been my family's yorkie topping of choice. Harder to come by of late but whenever i find a tin of it it means we are having yorkies that night %100 of the time
Great recipe and method. I must give this a go. When I have had a problem with muffins sticking in the pan, I set the warm pan in a cool water bath in the sink or large baking pan for a couple of minutes. The muffins "sweat" themselves free. Even then, they may need a bit of persuasion. But, the muffin pan must be properly greased.
I will be trying this this afternoon.
I've never had good luck making popovers/Yorkshire pudding the traditional way, though I have had success with Toad in the Hole.
I use the same pan but with bigger cups. The pans make wonderful popovers. I will remember to continue to grease my pan!
Definitely going to try this! I love Yorkshire Pudding but I've always been intimidated by the method. Thanks Glen!
What are you intimidated about?? It’s really easy and delicious! X
Wow! Everything that makes a good Yorkshire thrown out the window! They look fab! Definitely gonna try them! ( with grease!!)
Wow Glen, you intrigued me with the cold oven. It sure does go against convention. I got to try this. Will do the greasing of the trays too. I don't have the petite popover pans and hopefully the muffin pans will work the same or similarly.
My recipe came from my mother in law who got it from a neighbor in the 50's. Same recipe, 2 eggs, flour, milk, salt, but no melted butter. Pour in to well greased muffin pan. Place in a cold oven set at 425 for 30 minutes. I learned early on to make sure the oven rack is not at the lowest setting. And I recently learned they won't pop if using whole wheat flour, at least mine didn't. Glen is right during special occasions when I'm most likely to make these, it's hard to have a cold oven. But if you're making a crockpot stew or pot roast, I strongly suggest you give these a try. They are fantastic.
Love it! They look great! I wonder if you had left them in a bit longer if they would have pulled away from the sides of the pan? Probably not?
Mmmmm gravy, nothing like a Yorkshire and gravy. Really interesting recipe, but if you are making them to go with a roast the cold oven thing is not really practical alas. Plus I love my Yorkshire puds cup shaped to hold gravy 😋
here's the thing though- I bet that even with a hot roast & oven, you can fill a cool pan or cups and then place it in the oven. No need to get a popover pan super hot just to make these.
Hi Glen, If it were me, doubting a recipe, I probably would have greased half of them and left the other half in the original stucco state. I also make Yorkshire Puddin to use the joint fat. Oh well. time to call in the excavation crew hehehe. Thanks friend Jim Oaxaca
I bought a muffin tray specially for this recipe (no popover trays available where I live) and after greasing it thoroughly, they came out beautifully. Next time I make them, maybe I'll add some shredded cheese to the batter, who knows?
I'll be making these soon, to go with Chicken a la King. And I'll be greasing the pan! I so look forward to it, they look absolutely awesome.
As someone from Massachusetts, I wish I had a copy of this book. It sounds so fun.
Glen the only issue I would have is that I usually make these after a roast comes out of the oven and it's hot.... I would have to make these prior to making a roast and they would then be cold .... maybe the old method is the way to go. Well unless you are making them for warmed up roast left overs!😅
I live near where this cookbook was shared. Popover = Yorkshire pudding. Savory for sure.
The reason that the cold oven works is that it allows time to get the chill off of the batter as the oven comes to temperature. I had a long series of failures with the recipe that I was using. I kept getting hockey pucks. Virtually no rise at all. Through happenstance, I stumbled upon the discovery that the problem was that the batter was too cold. This caused the outside to harden before steam could be generated to raise the batter. The solution was to either slightly warm the milk so that the chill would be also taken out of the eggs or to just have the milk and eggs at room temperature when starting. One other trick that I use in all recipes calling for egg and melted butter is to drizzle the melted butter into the egg while whisking. This forms an emulsion and makes the butter (would also work with oil) incorporate with less overall mixing.
Definitely need to try this one
I saved the recipe with the correction to grease pan! Thanks for sharing!😊
Those popovers look amazing! 😋
These look great. Will be trying, but I will make sure to grease the pan
As usual, a great recipe
oh yah... this is going to happen! Going to try this with a spray....
Thanks! Was going to make Yorkshire pudding tonight with a roast. I'm going to give it a try.
I find that turning the pan upside down while it cools loosens stuck items, like bread. Maybe that would work in this cae. Ii will try the recipe. Thanks 😊
I made this recipe today after having seen the video yesterday. I did grease my popover pan with baking spray with flour but they stuck. They were delicious and I'll make them again but greasing the pan better. I used a large 6 cup popover pan and baked for almost an hour. They were crusty and delicious.
I mark my favorite recipes with stars 1-4. If I don't like it it's marked with a frown face. I've never made popovers but going to give this a try.
Made these today and they turned out great. Way less cooking time however as my oven must run hotter than Glen's.
Those look like a winner with butter and orange marmalade or strawberry jam.
Interesting technique. The part of making popovers that I find a tad intimidating is the use of hot oil.
I just made this fantastic recipe. It is ridiculously easy and absolutely delicious,. The puff was very impressive. Popovers made a nice change from biscuits for my traditional Sunday sausage and cream gravy indulgence. Thanks, Glen!
Thank you for this recipe. Will definitely try. I havecalways been leary of the finesse involved with popovers at high temps. This gives me confidence to try something I have wanted to do!
I have my Baba's old 'popover' pans, the are so well seasoned and need not be greased, lol, so I get the statement.
I will definitely give these a try.
I have to wonder if the author might have had seasoned pans that provided their own "grease". My grandmother had iron skillets, but also seasoned biscuit pans of carbon steel. Most of the seasoning came from baking sweet potatoes (yams) slathered in shortening
The emphasis on a smoking pan, even heating over the cooker top esp if gas to get more heat for Yorkshires seems to be one of those media cooking steps that's got more extreme over the last decade or two. Yes, this turns that on its head. But a second spoon of melted butter (but no need to be swimming in fat/oil!) to grease the pan would make all the difference here.
These look amazing and a lot easier than the traditional hot pan method. My only concern is making a big meal and then having to have a cold oven to do these.
I think I'll stick to the regular Yorkie method. I'm also a fan of them collapsing in the middle to make a gravy bowl.
This ! 10000% 😋
Made these my new way from now on. Greased the pan. Thanks for sharing
Certainly a new approach. I look forward to giving it a try. My usual recipe is heated oil in a heated muffin pan and it spits everywhere when I pour the batter in. I did notice that the batter looked way thicker than I've seen before for Yorkshires. More like a waffle batter.
Looks like something even I could make!
Yorkshire pudds are brilliant cold with HP sauce. you have peaked my interest, I am trying this then Nuke before serving
I made my first batch perfect when I was a teenager.
I gotta try these they look so good 😋
Long,long 5 used to make a recipe named "Nun's Puffs.
I used a standard muffin pan. Don't recall if I greased the pan or not. They did, however, come right out and filled them with strawberry jam.
Thank Glen.
I would be really interested in whether even in glass custard cups these would come out easily. What really excites me though is the pan! Must now get two of them. We have popovers for Christmas at my daughter's house, and the pans we use are huge. Your's is much better sized.
Pretty cool! Old cookbook from ny home
Great recipe
I can't wait to make these!
Damn these look great! I’d like to see a re-do with the cups greased to see if they do indeed release easily.
If the popovers pop!
I love popovers, I'm definitely going to give this a try. But also, that "puffed crackers" recipe at 0:28 looks interesting. Is that a thing? I've never seen something like that before, but that seems like it has the potential to be one of those seems-fancy-but-is-surprisingly-simple snacks you could serve to guests.
Glen, this recipe looks to be somewhat easier than mine (despite sticking to the pan). I typically add herbs to my popover/pudding batter and we eat them with butter if we aren't having gravy. I will try this one and see how well it works. Cheers!
Awesome recipe.
A heavy duty plastic knife works great to unstick baked items such as the popovers you just made. I will be making them.
This would definitely depend upon the oven. I have seen electric ovens that pre-heat using both elements in the oven. Then when at temperature, only the bottom element would maintain the temperature.
Popovers are eaten savory by our family. I've not thought of using jam or sugar. Must try. (in Texas)
Thank you for this recipe. Definitely going to try it.
I tried this recipe,with a greased pan turned out great, mine were a bit heavy.
Think I put too much batter in the pan. But were still delicious
Cool!
Hm, my favorite recipe calls for a hot oven but you put the pan in cold. Works beautifully. Best of both worlds, perhaps? (And I do grease the pan.)
I'd be curious to know if there is any difference in the end result with the same batter in a hot or cold oven
Wow! You still have plastic milk bags! I haven't seen those probably since the 70s, maybe early 80s. I don't even think you can get them anymore in my country (The Netherlands). So that brought a lot of old memories back to me.
Hope the popovers will pop out more easily next time with a little bit of grease. It might not need much, just a little spray.