Popovers vs. Yorkshire Pudding

Question

Anyone know if the US popovers are the same as the UK Yorkshire Puddings?

I know popovers are a thin batter w/o leavening, baked in a hot oven, rise and puff up, and are hollow inside. Recipes seem similar but I've never had Yorkshire Pudding to compare....

Answer 1

Salutations

Popover are a form of Roll, Yorkshire Pudding is when you thicken the drippings in a pan you roasted a beef in by adding flour and other ingredients. Very tasty, but not at all similar. Cheers.

Answer 2

Some people make variations in both recipes, but they broadly have the same origins and are essentially the same thing.

Answer 3

I've only had what was called Yorkshire Pudding in a restaurant once and it was like a popover but this is what my cookbook called Traditional British Cooking for Pleasure by Gladys Mann has to say about Yorkshire Pudding:

Yorkshire pudding is made from the same batter as used for pancakes.  It's the simplest thing to make, yet it is known all over the world, and visitors to Britain insist that they must try it, and are often disappointed unless it is made by a Yorkshire woman.  It is the traditional accompaniment to roast beef, though in its native county it is served as a separate course with beef gravy, preceding the beef, which is then served on the same plate.  In days before the oven, the pudding was cooked in the drip pan underneath the meat suspended from the jack.  It became rich with the hot drippings from the meat blending with the creamy mixture of egg, milk and flour.  When the jack went out of use and meat was baked in the oven, the joint would be placed on a trivet four to five inches high, standing in the baking tin, and the batter poured into the tin 25-30 minutes before the meat was done.  So the result was practically the same as with the roasting jack, a softish, creamy pudding rich with hot beef drippings.  Gradually it became more usual to bake the pudding in a separate tin, and the perfect pudding according to Yorkshire standards should be a well risen, puffy affair, crisp and brown top and bottom with a thin creamy layer inside, and baked in a pudding tin, not in small patty tins like popovers.  It should be light as a souffle, not the thick sticky slab so often presented under the name of Yorkshire pudding.  Moveover, it should be served straight from the oven and from the tin in which it is baked; that is why restaurant Yorkshire pudding is rarely worth eating.

Answer 4

pop over