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Yorkshire Pudding Pop-ups are prepared from a pancake-like batter and baked in a mini muffin pan filled with hot grease or oil.  They are crispy on the outside and light on the inside.  The hot grease causes the pudding to pop-up during baking.  Traditionally served with roast beef, but goes well with soup or stew as well.

Inspired by Jane Eyre and One Day

Prep time:   15 minutes      Cook time:   30 minutes        Serves:  24 mini pop-ups

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Ingredients

• 1  cup oil, or melted bacon grease or beef fat
• 1 3/4 cups flour
• 1/2 teaspoon salt
• 4 eggs, extra large
• 1 3/4 cups milk

Ingredients

1. Preheat oven to 450° F.  Grease and flour a 24-cup mini muffin pan.  Place mini muffin pan on a large baking sheet with sides.  Add 2 teaspoons of oil to each cup.
2. In a large bowl combine the flour and salt.  Place eggs in a medium-size bowl and whisk well.   Add milk and whisk until well combined.  Add egg/milk mixture to dry ingredients.  Beat well into batter is smooth and bubbly.  Set aside.
3. Place oil-filled mini muffin pan on the baking sheet with sides into the hot oven (batter will not pop-up if oil is not hot) for 5 minutes.
4. Carefully remove from heat.  Add about 1/8 cup of batter to each muffin cup.  Place tins in oven for 15 minutes.  Turn oven heat down to 350°F and bake an additional15-20 minutes until pop-ups are golden brown.  Do NOT open oven while pop-ups are baking or the pop-ups will flatten.

Our Recommendations

I love this Baker’s Secret Basics Nonstick 24-Cup Mini Muffin Pan, and I use it for making the Yorkshire Pudding Pop-ups, individual monkey breads, and tiny cupcakes, as well as mini muffins.

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