Giant-Sized Popovers

"I discovered this recipe in Lee Lee's Recipe Box. The description to the recipe reads as follows: "These Giant-Size Popovers are made in individual containers to allow lots of room for rising. They can be filled with creamed ham, chicken, or seafood and served as a main dish, or they can be served piping hot with plenty of butter." Be sure when you make these to spread the custard cups out. These babies puff up pretty big ; ) I hope you will enjoy them!"
photo by Lori Mama photo by Lori Mama
photo by Lori Mama
photo by pinkeggmonk photo by pinkeggmonk
photo by Bev I Am photo by Bev I Am
photo by Bev I Am photo by Bev I Am
photo by Bev I Am photo by Bev I Am
Ready In:
1hr 10mins
6 popovers




  • Preheat oven to 400 degrees F.
  • Beat eggs in a medium sized bowl until light and fluffy.
  • Add milk and 1 TBSP butter, mixing well.
  • Combine dry ingredients; add to egg mixture, and beat until smooth.
  • Butter 6 custard cups generously.
  • Set the cups in a jellyroll pan, and place in a 400 F degree oven 5 minutes before filling.
  • Remove from oven.
  • Spoon batter evenly into the cups.
  • Bake at 400 F for 25 minutes; reduce the temperature to 350 F and bake an additional 20-25 minutes.
  • Turn off heat, and allow to stand 5 - 10 minutes.
  • (They should be extra large, empty crusty shells.).
  • Serve hot with butter, jam or jelly.

Questions & Replies

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  1. I've tried a few popover recipes and none turned out quite right. Either they deflated quickly or just didn't rise. These are perfect. I am overseas with an oven that has no temperature dial, so I just cranked it to the highest setting and waited with low expectations. Needless. They were crunchy on the outside, smooth on the inside, and best of all, didn't collapse or deflate. A winner. I can stop searching. Thanks!
  2. Bev, thanks to you I have now perfected the art of baking popovers aka Yorkshire Puddings. I was a little nervous about this, but they puffed up in all their glory and my husband was just in awe. He's been trying for years to get his mothers recipe to work, but has had no luck. This method is fabulous! The only thing I did differently, was to bake them in my large muffin tin. I did have a tiny issue with removing a couple of them, but they came out ok in the end. :)
  3. These were very yummy. However, mine didn't come out like the picture. They didn't have the sunken cavity in the center. They were just these huge big puffy things, about the size of a softball or something. They also stuck in the custard cups (I have the same ones as shown in Bev's pic...pyrex glass ones). I did butter thoroughly and put the cups in the oven for 5 minutes before filling them. Nevertheless, prying the baked product out of the cups was a small ordeal. They tasted FANTASTIC and we will make again just for family. I wish I could get them to present better as I would love to serve them to company. So light and airy and eggy and with honey and butter they just taste like more.
  4. i love these
  5. Although very tasty these didn't come out like I expected - but it may be that I live in a high altitude area or maybe I opened the oven door too soon, as it seemed that they rose but then fell so they appeared a bit lopsided.


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