My Popovers vs Gordon Ramsay’s Yorkshire Pudding Tips

This is another reason why I’ve started this website. I love popovers, but apparently need help to make them. 

My ingredients:

1 cup flour
1 cup milk
2 room temperature eggs
1 tablespoon salt 
1/4 cup melted butter 

Gordon’s ingredients:

3 large egg
1 cup flour
1/2 teaspoon sea salt 
2/3 cup milk
Vegetable oil 

So what are the major differences between my popovers and Gordon Ramsay’s Yorkshire Pudding?

He use 1 more egg, 1/3 less milk, only a 1/2 teaspoon of salt and used vegetable oil instead of butter. I guess this is the difference between them; Yorkshire pudding uses oil and the popover uses butter. 

Directions that are different:

His oven temperature: 220C or roughly 425F
My oven temperature: 450F

He whisk together the eggs, flour and salt until he made a smooth batter the add the milk. *Cover and let sit at room temperature for an hour. 

I whisked together the dry ingredients then add the room temperature eggs and milk until smooth. 

*Very important. My milk was probably cold when I poured it in the tins. He let the entire batter sit for an hour to make sure everything was at room temperature. 

Another difference, he added a teaspoon of oil in each hole when he heated his pan for 12-15 minutes. I, on the other hand, only heated my pan for 2 minutes then added some melted butter in each. 

I think we both filled our muffin tins 1/2 way. He baked his for 12-15 minutes, while I baked mine at 450F for 10 minutes then reduced the temperature to 375F for 20 minutes. 

PS: if you have Yorkshire pudding tins add 2 tablespoons oil and bake for 15 minutes.