I wanted to share a delicious Popover Recipe with you today that I thought you would enjoy. I have shared a Popover Recipe with you before in the past, while I was still living in the UK. That was a good one and you can find it here.
They were light and crisp and golden brown. I baked them in small metal individual steamed pudding tins, which worked perfectly fine.
I recently purchased myself a dedicated Popover tin however and was keen to try it out and see if they were any different from my original ones baked in the pudding tins.
For those of you who are not familiar with Popovers they are a type of quick bread or roll, very similar in taste and texture to Yorkshire Puddings. They are meant to be eaten with butter and preserves, honey, or jam, whereas Yorkshire Puddings form a lovely hole in the center meant to be filled with gravy.
This recipe I am sharing today is one I adapted from a cookery book entitled Lost Recipes by Betty Crocker. I love old recipes and vintage recipes. They are treasures.
A lot of younger people today think that cooking has to be complicated or use fancy ingredients to taste good, and there is value in that, but these older recipes have lots of value as well, and have withstood the test of time in my opinion. If it ain't broke don't fix it!
Simple ingredients done well. That is my favorite thing and this easy recipe uses only four basic simple ingredients. Ingredients I always have in my kitchen. Not only that, they go together lickety split. You can be enjoying them with your family in quick time.
Plus they don't make a lot of popovers. The recipe said six, but I got nine beautiful, light, airy, crispy, golden brown puffs of delicious delight!
WHAT YOU NEED TO MAKE EASY POPOVERS
As I said, simple, uncomplicated every day ingredients. If you don't have a popover tin, you can also bake these in muffin tins or custard cups.
- 2 large free range eggs
- 1 cup (240ml) whole milk
- 1 cup (140g) plain all purpose flour
- 1/2 tsp salt
I always try to make sure all of my ingredients are at room temperature before baking. Eggs, milk, etc. It is a very easy thing to do. You can warm the milk just slightly in the microwave, 30 seconds usually does it.
You can easily bring refrigerator cold eggs to room temperature quickly and safely if you have forgotten to take them out ahead of time. This article on All Recipes gives very good instructions for that.
Having all of your baking ingredients at room temperature ensures better results and success. I also only ever use whole milk in all of my baking unless otherwise specified. It just makes sense when you live alone to only have one kind of milk in the kitchen and since I use whole milk the most, that is the one I keep.
As you can see my popovers rose beautifully. They were a bit funny looking, but that is the nature of the popover I guess!
They were light and crisp and delicious even eaten without any butter or jam. I took some over to my friend Glenna and her sister and they ate them fresh right out of the bag right there in front of me and declared them delicious. They were still warm and they couldn't wait to try them!
HOW TO MAKE EASY POPOVERS
When I call these easy popovers, I really mean easy! So easy you will want to make them again and again!
Preheat the oven to 450*F/230*C/ gas mark 7. Grease a popover tin really well (generously) with some vegetable shortening. (I used Crisco. In the UK use White Flora or Trex.)
Beat the milk, eggs, flour and salt together with a wire whisk until smooth. Do not overbeat or they won't rise as tall. (I do this in a beaker to make it easier to put into the tin.)
Pop the popover tin into the preheated oven and leave it to heat for about 5 minutes. Once it is nice and hot remove it from the oven. Pour the batter into the pan filling each cup about 1/2 full.
Pop the filled pan back into the oven. Bake for 20 minutes. Reduce the oven temperature to 325*F/160*C/ gas mark 3 and continue to bake for 10 to 15 minutes longer until deep golden brown.
Remove from the cups immediately and serve hot. These are wonderful with butter and fruit preserves.
As I said, these turned out beautifully. They were light and crisp on the outsides, beautifully golden brown and you can see how light and fluffy they were on the inside.
I loved how simple they were to make. The hardest part was greasing the tins.
If you follow my instructions and hints and tips, there is no reason why you can't also have beautiful popovers like these! These were so tasty I am going to make some more today!
THREE SECRETS TO PERFECT POPOVERS
If you follow these three rules, your popovers will always be perfect!
1. Always heat up your pan until it is hot, hot, hot, be it a popover pan or a muffin tin, before adding the batter. It should start to rise and cook as soon as you pour the batter into the pan.
2. Never fill your pan more than half full.
3. Resist the impulse to open the oven door and peek. (Hard I know!)
These were delicious! So light and airy, fluffy. Crisp and golden brown on the outside and just like little clouds of air.
I enjoyed mine with some soft butter for spreading and some Rhubarb jelly that I had picked up at a farm market last week. Delicious!
If you are a fan of things like this you might also enjoy:
MARITIME BISCUITS - Similar to Angel Biscuits, these are not cookies, but a quick bread that uses both yeast and baking powder as a leavening. This is a very traditional Eastern Canada recipe. These are so light and fluffy and go wonderfully with salads, soups, stews, etc. They are fabulous on their own, simply split and buttered. Easy to make and delicious!
MINI SCONE FOCCACCIA BREADS - These are a very simple make. Scone dough, is cut and rolled out flat and brushed with an herb butter, sprinkled with some pine nuts and baked to perfection. Perfect with soups or salads, or even pasta. Quick, easy and delicious!
Yield: 6 - 9 (depending on size of your pan)
Easy Popovers
Prep time: 10 MinCook time: 35 MinTotal time: 45 Min
These are beautifully golden brown and crisp on the outside and light and fluffy inside. Delicious served warm with some butter and jam@
Ingredients
- 2 large free range eggs
- 1 cup (240ml) whole milk
- 1 cup (140g) plain all purpose flour
- 1/2 tsp salt
Instructions
- Preheat the oven to 450*F/230*C/ gas mark 7. Grease a popover tin really well (generously) with some vegetable shortening. (I used Crisco. In the UK use White Flora or Trex.)
- Beat the milk, eggs, flour and salt together with a wire whisk until smooth. Do not overbeat or they won't rise as tall. (I do this in a beaker to make it easier to put into the tin.)
- Pop the popover tin into the preheated oven and leave it to heat for about 5 minutes. Once it is nice and hot remove it from the oven. Pour the batter into the pan filling each cup about 1/2 full.
- Pop the filled pan back into the oven. Bake for 20 minutes. Reduce the oven temperature to 325*F/160*C/ gas mark 3 and continue to bake for 10 to 15 minutes longer until deep golden brown.
- Remove from the cups immediately and serve hot. These are wonderful with butter and fruit perserves.
Thanks so much for visiting. Do come again!
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