In the American camp, the classic popover, which is made in a deep-ish pan with high sides. In the British camp, the “Yorkshire pudding” made of the same dough but in a shallow pan. After my prior post on popovers, I had been advised to try the British version.
I was at my local kitchen store the other day and I decided that I had to try the “Yorkshire Pudding Tin” that was on offer, since there was a “buy two, get a baking sheet free” deal in place. I made my classic popover dough–roughly 2-3 eggs to a cup-cup and a half of milk and a similar quantity of flour. With a tsp of salt. I ran a control experiment by putting the same dough in my custard cups which had the classic popover aspect ratio and had worked for me in the past:
But the “Yorkshire Puddings” performed well:
… and at the end of the day, the British version won because it was easy to get the things out of the baking pan. I popped them fresh from the oven to insert a piece of brie cheese when hot (my favorite popover treat), and they worked perfectly.
As a semi-reformed vegetarian, now pescetarian, you won’t find me eating “Yorkshire Puds” in the classic manner, with gravy and a roast, but you will find me frequently baking “popovers” in my “Yorkshire Pudding Tin” instead of my American “popover cups” which I literally threw away tonight. Have I acclimated to British culture, or does this not count since I don’t indulge in roast meat gravy?