A popover is a light, hollow roll made from an egg batter similar to that of Yorkshire pudding, typically baked in muffin tins or dedicated popover pans, which have straight-walled sides rather than angled.
Cerys loves Yorkshire puddings so when I came across a recipe for popovers I just knew she would also love these.
I purchased a couple of popover pans online, one large the other mini and searched for recipes, they are all basically the same so I chose Martha Stewart's recipe to start with, they turned out great and everyone really enjoyed them but I think I will maybe try another couple of different recipes to see how they turn out. There are also recipes for various flavoured popovers, savoury and sweet.
Ingredients
3 large eggs, room temperature
1 1/2 cups whole milk, room temperature
1 1/2 cups plain flour
1 tsp coarse salt
Method
1. If eggs and milk are cold, before combining, submerge whole eggs in warm water for 10 minutes and heat milk in microwave until just warm. Preheat oven to 230°C with a nonstick popover pan on rack in lowest position.
2. After you have combined the eggs and milk, whisk together until very frothy, approx 1 minute. Have the flour and salt measured out and ready to go.
3. Add flour and salt to egg mixture, whisking by hand produces the most tender, airy popovers.
4. Whisk flour and salt into egg mixture just until batter is the consistency of heavy cream with small lumps remaining. See those air bubbles? They are waht will cause the popovers to rise.
5. Remove popover pan from oven and coat with nonstick cooking spray.
6. Fill popover cups about 3/4 full with batter. Bake for 20 minutes, then reduce oven temperature to 180°C. Continue to bake until golden brown and dry to touch, about 20 minutes. Do not open oven door while baking.
7. Remove popovers from pan immediately onto a wire rack, poke a small opening in the side of each popover with a knife to let the steam escape. Best served straight away.
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