POPOVER
popover for popovers
and raspberry jam
The Popover is an American version of an English Yorkshire Pudding. Although we consider pudding in America as a smooth creamy dairy concoction….pudding in the UK refers to a steamed, baked or boiled cake. The English colonists attempted their own Yorkshire pudding by placing the thin batter into hot butter in a hot pan in the oven. The batter preceded to puff and crisp in the heat and pop over the pan. Today, popovers have a reputation for being tricky in the oven. The recipe itself is too easy, but the magic happens, or disaster in its place, in the oven. To create the perfect puff is a combination of a good popover pan, heated in the oven and greased with butter. Perhaps warm milk and a room temperature egg. Your pan should be placed in the lower half of the oven and the last most important thing is not to peek in the oven while they bake. If all goes as planned, which it almost never does for me, then, after 35 minutes of baking, you will pull out the most magical puffs ready for breakfast on the spot…..just remember your butter and of course the raspberry jam.
“How to” Popover
Preheat oven to 425 degrees F………
Mix……1 cup sifted flour……1/2 teaspoon salt……2 eggs……..1 tablespoon salad oil……1 cup warm milk…….whisk until smooth, do not over whisk
Put popover pan in oven to warm up………remove and and grease with butter
Pour batter in pan…..fill tins halfway with batter
Bake for 35 minutes……on bottom shelf of oven…….do not open the oven to peek!