Charlie saw Mark Bittman's recipe in the New York Times on
December 18, 2009, for
The Beefless Yorkshire Pudding.
The American name for Yorkshire Pudding is ... popovers.
Charlie's mother made them frequently when he was young. He has
made these many times since finding the article. However, he has
modified the recipe to work in mile high
Albuquerque. He said: I changed Mark Bittman's recipe for the
higher altitude in Albuquerque, that is, more liquid. Four eggs
instead of two, 1 1/4 cups of milk instead of 1. This makes a fairly
thin batter but it works well. I halved the salt to 1/2 teaspoon
since they seemed too salty to me. I often make a half recipe.
I got a popover pan from Amazon. It has cups that are thinner than a muffin tin, like half the diameter. These work very well.
So, here's how Charlie makes Albuquerque Yorkshire Pudding.
(Note that while they seem bready, they are more eggy than floury. A bit like
- 5 tablespoons melting butter
- 4 eggs
- 1 1/4 cups milk
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1 cup all-purpose flour
Follow the steps in the original New York Times recipe (see links below).
But, Charlie adds, Some other things I found important:
If I do all these things they never fail to "pop over" and rise way over the top of the cups.
- The ingredients should be at room temperature and this means mainly
the milk and eggs since the others are stored at room temperature.
I often put a container of milk and the eggs in warm water to warm
them up quickly.
- Be sure not to overfill the cups, big cups 1/3 full at most and thin
cups 1/2 full.
- A full recipe makes about 18 popovers if you are careful not
to overfill the cups, it is much better to have more, fluffy ones
than overfill and have fewer flat ones.
- The butter burned when I did it Mark Bittman's way. I heat the muffin
tin to 425 and microwave the butter to melt it. When the batter is ready
spoon a teaspoon of the melted butter into the cup and immediately
add the batter. Do all the cups quickly and get them back in the
- The original recipe calls for 425 for 15-20 minutes and then
350 for 15 minutes. However, I found they burned. I just do 15 or
20 minutes at 425 and they seem done.
original New York Times recipe.
Here's a PDF copy of the New York Times recipe in case the above link goes away or for those who don't want to sign up on the NY Times site.
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