Recipe by Geniale Genie
In the colony days, a popover was judged successful if it could be carried from the outdoor oven to the dining room without sagging. This recipes ensures easy, perfect popovers. As a child, we always referred to popovers as "Yorkshire Pudding", but in reality, popovers are individual portions while a Yorkshire pudding is baked as one loaf. I've included directions on how to make a Yorkshire pudding from this recipe.
Top Review by Connie Lea
This was perfect. The recipe on the box my popover pan came in was exactly the same except it called for three eggs. I used it once, but it tasted too eggy. This recipe was just right and one I will use from now on. The popovers raised just like they were suppose to and tasted yummy, especially with real butter and a little honey. Thanks
- 4 teaspoons melted butter or 4 teaspoons roast fat
- 1 cup all-purpose flour
- 1⁄2 teaspoon salt
- 2 eggs
- 1 cup milk
- 1 tablespoon melted butter or 1 tablespoon roast fat
Directions See How It's Made
- Pour 1/2 teaspoon of butter or fat into each of the 8 muffin moulds or ramekins.
- Keep warm in oven.
- Mix flour with salt.
- Using an egg beater, combine, eggs, milk, and remaining tablespoon butter or fat.
- Add dry ingredients and beat for 2 minutes.
- Pour into prepared moulds.
- Bake 20 minutes at 450°F Serve immediately.
- TO SERVE LATER: make an incision on top of each popover to let out steam. Turn off oven and leave inside for an extra 20 minutes. Cool in moulds and reheat before serving.
- For a YORKSHIRE PUDDING: use an 8-inch square cake pan which you have warmed with 1 tablespoon of melted butter or fat. Bake 35-40 minutes.