Yield: Makes 12 popover-pan-size puddings or 24 muffin-tin-size puddings
Chef Thomas doesn’t mess much with Yorkshire puddings, the classic partner for a roast in England. Though the popoverlike side is often made with fat from the roast, this one is made with vegetable oil to let the thyme shine.
If you own popover pans, now is the time to get them out; though the puddings inevitably fall—their somewhat squashed appearance is part of their charm—the popover pan will help them rise to greater heights. If using muffin tins, make 24, not 12; otherwise, the puddings will be too dense.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
We haven't received any reviews yet for this recipe.
Have you made it? Tell us what you thought!
© 2020 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?