A popover is a recipe of American origin. A light, hollow roll made from an egg batter similar to that used in making Yorkshire pudding. The name "popover" comes from the fact that the batter swells or "pops" over the top of the muffin tin while baking. They can also be baked in individual custard cups.

Servings:Serves 6 - Makes 6 popovers
Calories per serving:211
Ready in:40 minutes
Prep. time:10 minutes
Cook time:30 minutes
Difficulty:Average difficulty
Recipe author:JuliaBalbilla
First published:4th October 2012

Best recipe review

Tall Yorkies


Doesn't really matter what you call them - theses are just tall Yorkshire puddings.

Paul R Smith

Nordic Ware popover tin

These are best server directly from the oven. For authentic popovers, use a large muffin tray rather than a Yorkshire pudding tray.

Recently whilst reading John Steinbeck's Sweet Thursday, I noticed a reference to popovers and wondered what they were:

Joe Elegant was a pale young man with bangs. He smoked foreign cigarettes in a long ebony holder and he cooked for the Bear Flag. The girls said he made the best popovers in the world, and he could give a massage that would shake the kinks out of a Saturday night when the fleet was in.

..hence this page.


Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

Mise en place

  • Preheat the oven to 200° C (400° F - gas 6)
  • Allow the milk to get to room temperature
  • Sift the flour


  1. Add the ingredients to a food-processor with a metal blade, in the following order:
  2. Milk
  3. Eggs
  4. Flour
  5. Salt
  6. Pulse blend for about 35 seconds
  7. Pour in to a well buttered popover or Muffin tray
  8. Bake for 20 minutes at 200° C (400° F - gas 6)
  9. Reduce the heat to 180° C (350° F - gas 4) and bake for a further 10 minutes
  10. Remove from the oven and serve immediately

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