Yorkshire puddings (popovers)
Works in the UK and the US. This version uses US words and measures (stove, cups, °F); the UK version uses hob, grams and gas marks. · UK version of this page
Tall, crisp British Yorkshire puddings, like popovers: a simple egg batter and very hot oil, and the science of why they rise.
- Makes 12
- About 45 min
- Oven
- Best for: Grades 6–8 (ages 11–14)
- Vegetarian
Ingredients
- 100 g (about ¾ cup) all-purpose flour – contains wheat or gluten
- 3 large eggs – contains eggs
- 150 ml (about ¾ cup) milk – contains milk
- 1 pinch salt
- 4 tbsp vegetable oil
Cup measures are approximate – weighing is more accurate. Need a different amount? Use the recipe finder to change the servings.
Equipment
- kitchen scale
- liquid measuring cup
- mixing bowl
- balloon whisk
- 12-cup muffin pan
- oven mitts
- heatproof mat
Safety first
- Wash your hands with soap for at least 20 seconds, tie back long hair and put on a clean apron.
- Ask about allergies before anyone cooks or tastes. This recipe contains: wheat or gluten, eggs, milk.
- Wash your hands after cracking eggs.
- Do not eat raw dough or cake mixture – raw flour and raw egg can carry harmful bacteria.
- Use dry oven mitts for anything that has been in the oven or under the broiler.
Allergens: Wheat (and other grains with gluten), Eggs, Milk. Always read every label and ask about allergies before anyone cooks or tastes.
Method
- Whisk the flour, eggs and salt together, then whisk in the milk until the batter is smooth, like light cream. Pour it into a liquid measuring cup. Wash your hands. (3 min)
- Let the batter rest – the flour soaks up the liquid and the puddings rise more evenly. (15 min)
- Teacher-led: Turn the oven on to 425 °F (220 °C). Put 1 teaspoon of oil in each cup of the muffin pan and heat it in the oven until the oil is smoking hot. (10 min)
- Teacher-led: Take the pan out onto the heatproof mat, standing back. Quickly pour batter into each cup until a third full – it should sizzle – and put it straight back in the oven.
- Teacher-led: Bake without opening the door until tall, crisp and deep golden. Opening the door lets the steam out and they sink. Check the bottoms are cooked with no runny batter. (20 min)
- Why they rise: the water in the batter turns to steam in the hot oil and puffs the batter up, and the egg sets around the steam. Serve right away.
What this recipe teaches
Whisking, Using an oven safely, Presenting food. Steps marked “Adult” are always done by an adult; steps marked “Teacher-led” are done by an adult for primary-age children and closely supervised for older students.
Nutrition per serving
| Calories | 96 |
|---|---|
| Total fat | 6.2 g |
| Saturated fat | 0.9 g |
| Sodium | 24 mg |
| Total carbohydrate | 7.1 g |
| Dietary fiber | 0.2 g |
| Total sugars | 0.7 g |
| Protein | 2.9 g |
Worked out from the raw ingredients (optional ones and pinches not counted) using USDA FoodData Central – SR Legacy (SR28, 2018). Brands vary – check labels. Figures for 2% milk (the recipe finder shows the other choices).
MyPlate food groups in this recipe: Grains; Protein Foods; Dairy. Learn about MyPlate.
Curriculum links
- FCS 8.2: “Demonstrate food safety and sanitation procedures.”
- FCS 14.3: “Demonstrate ability to acquire, handle, and use foods to meet nutrition and wellness needs of individuals and families across the life span.”
Try the interactive lesson
Step by step: a quick safety check, questions graded by Classfern, timers for each cooking step, then an honest look at how it went – a teacher or parent judges the cooking, and learners rate their own work. Photos of the finished dish stay at home.
Use the code your teacher gave you – never your name. Progress is kept on this device.