I think many of us enjoy Sunday dinner.  I’m talking about the spread that is usually a little bit fancier.  The kind that you often visit relatives for or invite family over to have.  At least, a few years ago, that’s what it meant.  We’ve had to adapt and change some preparation methods over the last few years of the pandemic.  But if you’re local health authority and the government still permits you to gather, then I hope you’ve been able to have one meal with your family.

When I make roast dinner for Sunday, I usually make popovers.  You might also know them as Yorkshire pudding.  There is a slight difference between these dishes, though; it could be challenging to see depending on the recipe you look at.  The difference is the fat you use; Yorkshires use the fat from roasted beef, whereas popovers use oil or melted butter.

Yorkshire pudding is claimed to be named after the Yorkshire area in England because of the local coal area, and this gave cooks a higher heat and made for the crispier outside.  Another reference I came across discerns a Yorkshire and being at least 4 inches tall (Royal Society of Chemistry, 2008).  Thus, suggesting that if it is not at least 4 inches, it cannot be a Yorkshire pudding, and I assert that it would make it a popover.  Popovers are also an American invention, and I could not find any hard and fast rules about when to eat them.  In contrast, Yorkshire Pudding is eaten before the main course so that guests don’t eat as much beef (the more expensive part of the meal).

I like to use my blender and a muffin tray when I make my popovers.  I spray six of the holes but alternate so that there is room to grow.  I like higher heat, and I set my oven to 400F.  I put everything in the blender, mix it up, pour the batter into the six sprayed slots, put it all in the oven and wait until they are done.

Well, let’s get to making those popovers!



1 tablespoon of melted butter or oil
¾ cup plus 2 tbsp (135g) of All-purpose flour
1 ½ tsp of Kosher salt
2 large eggs
1 cup of whole milk

  1. Preheat your oven to 400F.
  2. Spray six slots of a twelve-slot muffin tin, alternating holes.
  3. Blend all the ingredients in a blender.
  4. Fill each slot until about ¼ of an inch from the top.
  5. Bake in your oven for 35 – 45 minutes, but do not open the open until after 35 minutes.
  6. Pierce each popover through the top to allow steam to escape.
  7. Enjoy!