YIELDS: 12 Servings PREP TIME: 5 mins COOK TIME: 15 mins TOTAL TIME: 20 mins

Sometimes referred to as a popover here in the US, these Yorkshire puddings are crisp on the outside, fluffy and tender on the inside and topped with a simple mushroom gravy. A delicious addition to any meal!


4 large eggs
1 cup milk
1 cup flour
1 pinch salt
2 tbsp bacon fat, lard, or vegetable oil

1 tbsp flour
1 tbsp butter
¼ cup minced shallots
1 ½ cups chicken broth
¼ cup sautéed mushrooms
Salt and pepper

Cutting board 
Large bowl 
Muffin tin 


  1. To prepare the Yorkshire puddings, whisk together the eggs, milk, and salt and let stand for 10 minutes.
  2. Whisk in the flour and mix until smooth. Refrigerate for about 30 minutes then remove from the fridge and bring to room temp before baking.
  3. Preheat oven to 450°F. Place a muffin tin in the oven until very hot.
  4. Remove from the oven and add about 1/2 tsp of bacon fat, lard, or fat of your choice to each cavity of the muffin tin. Return to the oven for about 1-2 minutes, until smoking.
  5. Spoon the batter into the muffin tin and immediately transfer to the oven. Bake for 15 minutes.
  6. To make the gravy, heat the butter in a small saucepan over medium heat and sauté the shallots for 1-2 minutes, until softened.
  7. Stir in the flour and cook until lightly browned, about 2 minutes.
  8. Slowly whisk in the chicken broth until well incorporated. Stir in the mushrooms and season with salt and pepper to taste.
  9. Simmer, uncovered, for 8-10 minutes, until thickened.
  10. To serve the Yorkshire puddings, spoon the gravy right into the center of each pudding and enjoy!