I've tried several Yorkshire recipes from this site with disappointing results. This one is a winner! The only change I made was to use buttermilk instead of regular as that was what I had and needed to use it up. I I also sprayed the extra large muffin tins that I used with cooking spray first and may have used a bit less oil as I didn't really measure the olive oil but eye balled it. Rose really high and was light and fluffy. Just what I was looking for! Read More
Mine did not turn out very good. They were tough and they only rose 1/2 way. Maybe the temperature was too high? I followed the instructions as indicated Read More
I've tried several Yorkshire recipes from this site with disappointing results. This one is a winner! The only change I made was to use buttermilk instead of regular as that was what I had and needed to use it up. I I also sprayed the extra large muffin tins that I used with cooking spray first and may have used a bit less oil as I didn't really measure the olive oil but eye balled it. Rose really high and was light and fluffy. Just what I was looking for! Read More
There's no need for that many eggs. I eliminated the egg whites and the results came out high. Since my husband had the butter out, I placed thin slice I the muffin pan...just make sure not to burn the butter. Although it had successfully risen really high, I felt it was missing salt. Read More
These puddings rose beautifully and were very light and airy. I used a popover pan, and next time I will increase the amount of batter in each cup from 1/4 to 1/3 so I end up with 6 very high puddings instead of 8 smaller. I would think that 1/4 cup batter would work perfectly in a muffin pan, but if you want that hi-rise, somewhat dramatic look, you'll need a little more batter if using a popover pan. There was a lot of olive oil sitting in the bottom of each popover cup after the puddings were baked, so I'll try 1/2 tsp oil in the future. I was concerned that if I microwaved the batter for a minute, I'd end up with scrambled eggs, so I micro'd it for 30 seconds, put the lid on the bowl, and then set in the sun for about 15 minutes which gave me warm batter. These were really, really simple to make, and tasted great! Read More
For the first time these were pretty good! I added some smoked Gouda and melted it in the milk first. I let it cool a bit and added the eggs. Next time I'll add 2 teaspoons of kosher salt 2 teaspoons of minced garlic and 4 ozs of Gouda (instead of two). I'll try it again in a few days. Great recipe! Read More
Finally my yorkshires puffed up!!! I will definitely keep this as my main Yorkshire recipe! When I made it again they were even bigger and better! Thank you:) Read More
I've always called these Popovers (Canuck) I even have a popover pan that I bought in Maine to make them but I was always ordering the mix which was expensive and inconvenient - I thought making them from scratch would be too difficult - these are easy and impressive - melt in your mouth. Read More
Mine did not turn out very good. They were tough and they only rose 1/2 way. Maybe the temperature was too high? I followed the instructions as indicated Read More
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I've tried several Yorkshire recipes from this site with disappointing results. This one is a winner! The only change I made was to use buttermilk instead of regular as that was what I had and needed to use it up. I I also sprayed the extra large muffin tins that I used with cooking spray first and may have used a bit less oil as I didn't really measure the olive oil but eye balled it. Rose really high and was light and fluffy. Just what I was looking for!
There's no need for that many eggs. I eliminated the egg whites and the results came out high. Since my husband had the butter out, I placed thin slice I the muffin pan...just make sure not to burn the butter. Although it had successfully risen really high, I felt it was missing salt.
These puddings rose beautifully and were very light and airy. I used a popover pan, and next time I will increase the amount of batter in each cup from 1/4 to 1/3 so I end up with 6 very high puddings instead of 8 smaller. I would think that 1/4 cup batter would work perfectly in a muffin pan, but if you want that hi-rise, somewhat dramatic look, you'll need a little more batter if using a popover pan. There was a lot of olive oil sitting in the bottom of each popover cup after the puddings were baked, so I'll try 1/2 tsp oil in the future. I was concerned that if I microwaved the batter for a minute, I'd end up with scrambled eggs, so I micro'd it for 30 seconds, put the lid on the bowl, and then set in the sun for about 15 minutes which gave me warm batter. These were really, really simple to make, and tasted great!
For the first time these were pretty good! I added some smoked Gouda and melted it in the milk first. I let it cool a bit and added the eggs. Next time I'll add 2 teaspoons of kosher salt 2 teaspoons of minced garlic and 4 ozs of Gouda (instead of two). I'll try it again in a few days. Great recipe!
Finally my yorkshires puffed up!!! I will definitely keep this as my main Yorkshire recipe! When I made it again they were even bigger and better! Thank you:)
I've always called these Popovers (Canuck) I even have a popover pan that I bought in Maine to make them but I was always ordering the mix which was expensive and inconvenient - I thought making them from scratch would be too difficult - these are easy and impressive - melt in your mouth.
Mine did not turn out very good. They were tough and they only rose 1/2 way. Maybe the temperature was too high? I followed the instructions as indicated
