I've heard of the term "yorkshire pudding". I never understood why they call it a pudding when it's a baked good. But according to wiki, pudding is rich, fairly homogenous starch or dairy based desserts. I'm not sure how blood pudding fits into that description but I think I'll have to ask my English friend to decipher this mystery for me. The name "popovers" came later, when special muffin-like tins were used and the breads would "pop over".
I have never tasted a popover before but have wondered what they are like. I watched an Alton Brown episode (did I mention I love Alton Brown-perfect blend of geeky scientist who loves food!) and thought to myself that I should try them out. I didn't have a popover tin so I figured I'd just use a muffin tin. Then I forgot about it.
Fast forward. I'm shopping and see a popover tin on clearance. Suh-weet! Time to bake! (Tip: You don't need a popover tin. My friend said her mother used to make it in a square baking pan instead.)
One thing that is great about popovers is that they are SUPER easy to make. I mean, stupidly super easy. Throw the basic ingredients in a blender, whirl and pour into the popover cups. If you can't breath and chew gum at the same time, then it might not be that easy for you. I'm just saying.
Secondly, they POP over the tins by a lot and stay tall! The structure is amazing to me, that they stand up so high! And, some of them have weird shapes to them. They are like foreign looking bread from outer space and the inside is HOLLOW! I'm just amazed by it all. I mean, there is no baking powder or soda in the ingredients list!
Thirdly, they are tasty. I'll definitely be making these again!
...
Popovers
makes 6
1 tbsp unsalted butter, melted and cooled
1 cup (4 3/4 ounces) all-purpose flour
1 1/2 tsp kosher salt
2 large eggs, room temperature
1 cup whole milk, room temperature
Spray a 6-cup popover pan with non-stick oil. Set the oven to 400F.
Put the ingredients into a blender and process for 30 seconds. Pour the batter evenly, filling approximately 1/2 full.
Bake on the middle rack for 40 minutes and do not open the oven door to check.
Remove the popovers to a cooling rack. Poke the tops with a knife to allow steam to release. Serve warm.
Recipe from: Basic Popovers, Alton Brown on Foodnetwork.com
yorkshire pudding are very fickle. My mom had many tricks to ensure they rose, and there was still no guarantee that they wouldn't fall and end up like delicious little hockey pucks.
ReplyDeleteReally? Then I must have been uber lucky :)
ReplyDeleteOr Alton Brown nailed that recipe down.
Wow, Maki, these look amazing. I bet the family devoured them!
ReplyDeleteI grew up with these on the table every Sunday. I agree with fojoy, as they can be very fickle at times and many people used to relate horror stories to my mother who was a yorkshire master.
ReplyDeleteNice work on your first attempt..and I'll fight you for Alton!!!
Ooo, these look so good. I have been curious about popovers for years but I've never made them. I once went to a place in NYC called the Popover Cafe and they were delish. And I agree, Alton Brown rocks!
ReplyDeleteMy mom makes them all the time when I go home. Each time trying something different. I have a huge sweet tooth so last time she made cinnamon/sugar ones and a different batch with orange zest. Super yummy.
ReplyDeleteChantal: They didn't last long :)
ReplyDeleteChris: I TOTALLY lucked out then. I can't believe it. Just watch, the next time I try, they will fall flat. I'll have that false popover br
Isabelle: New York has every cafe you can imagine. It's just not fair! I remember we went to the peanut butter sandwich cafe and it had every type of peanut butter sandwich you could think of! haha. Popover cafe sounds delish for sure.
Jenny: Oh, I have to try sweet popovers. Cinnamon sugar on top, sounds devine!