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–+ servings
sourdough Yorkshire puddings baked up in a tin

Savory Sourdough Yorkshire Pudding American Popover Recipe

Homestead Lady Tessa Zundel
Savory sourdough Yorkshire pudding (American popover) recipe- simple, overnight recipe that bakes up golden delicious. This recipe workswell with active or discard starter and is made rich with milk and eggs. Usefresh or dried herbs.
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Prep Time 5 minutes
Cook Time 30 minutes
Ferment Time 6 hours
Course Bread
Cuisine British
Servings 6 people

Equipment

  • 1 Popover/Pudding Tin Or Muffin Tin, Ramekins, 8 x 8 Casserole Dish

Ingredients
  

  • 3 Eggs
  • 1 Cup Lowfat Milk Or 3/4 Cup Whole Milk + 1/4 Cup Water
  • 1/2 Cup Sourdough Starter
  • 1 Cup Organic White Flour
  • 1/2 tsp. Sea Salt
  • 1/4 Cup Shredded Cheddar or Parmesan Cheese
  • 1 Tbsp. Chopped Fresh Rosemary or 1 tsp. Chopped Dried Rosemary
  • Beef Tallow or Olive Oil

Instructions
 

  • Mix 3 eggs, 1 cup of milk (or 3/4 cup whole milk + 1/4 water), 1/2 cups sourdough starter, 1 cup of white flour, and 1/2 tsp. salt. Be sure all the ingredients are thoroughly incorporated, but don't overmix.
  • Mix in 1/4 cup shredded cheese and 1 Tbsp. chopped rosemary.
  • Cover and refrigerate overnight or at least six hours.
  • Remove the batter from the fridge (if you fermented it there) and bring to room temperature.
  • Add one teaspoon of beef tallow or olive oil to each well of the pudding/muffin tin. Preheat the oven and the popover/muffin pan with the oil to 425F/218C.
  • Evenly distribute the batter to each tin cup; fill each cup 3/4 full. Space the batter around the tin to allow for air circulation around each pudding/popover.
  • Bake at 425F/218C for 15 minutes, then reduce the heat to 350F/176C for another 15 minutes. If your oven runs hot, watch for burning.
  • Remove from the pan and place on a baking rack to set up for a few minutes. Serve warm.

Notes

You can vary the amount of batter added to each cup, but filling the cups 3/4 full will result in six to seven puddings/popovers.
You can also use other animals fats like duck or pig tallow. Ghee (clarified butter), butter, or high smoke point oils like avocado also work well.
  • Be sure to preheat the fat with the pan so that it's nice and hot.
You can sub in any dry cheese that grates up well. Heavy, wet cheeses will result in puddings/popovers that don't rise quite as high.
Change out the rosemary for any herb you prefer, either fresh or dried. Use 1 tablespoon of fresh, chopped herbs or 1 teaspoon of dried, chopped veggies.
These puddings/popovers are delicious served hot with butter or even with jam if you'd like an herby, cheesy treat.
Keyword sourdough, sourdough discard
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