You Will Make These Popovers Over and Over

Popovers, light and hollow rolls made from an egg batter, are a yeast-free, sugar-free treat. Popovers are an American recipe that are thought to have descended from English batter puddings and Yorkshire puddings, although the origin is a bit uncertain. Puddings in medieval times were not like today’s custard-like desserts, but rather were meat-based.

According to Food Timeline, “17th century English puddings were either savory (meat-based) or sweet (flour, nuts & sugar) and were typically boiled in special pudding bags.” In the 1840s, as Americans found that they did not need to boil traditional puddings to feed their families because there was enough of a food supply, Alfred Bird introduced custard powder as an alternative to thickeners made from eggs. “It wasn’t long before Americans began using custard powder and other cornstarch derivatives as thickeners for custard-type desserts. This proved quite useful for overlander (conestoga wagon) cooks who did not have ready access to a reliable supply of fresh eggs.”

However, Chef James Beard claimed that the American popover was not derived from the English Yorkshire pudding – so it’s up to you to decide the popover’s origin; perhaps you can create a new recipe and make it your own classic.

Thanks, Bree, for making these delicious popovers for our dinner celebration!

One word of caution from the cook – a popover tin will provide the best results; using a muffin tin may cause disappointment to you and others at your dinner table.

Popovers (Adapted from Martha Stewart): Makes 12
2 1/2 c milk
2 1/2 c all purpose flour
Pinch salt
6 whole lg eggs
2 lg egg yolks
1/4 c very soft butter

Heat oven 425 degrees. Whisk milk, flour, salt until just incorporated. Will be lumpy.

Beat in eggs and yolks one at a time, until just incorporated. Do not over mix. Will be lumpy.

Brush inside of popover tins with generous amount of butter. Divide batter evenly among tins. Bake 20 minutes. Reduce temperature to 350; bake until puffed and golden brown, 15-20 minutes more. Serve immediately.

I am sharing this recipe with Simply Sugar and Gluten Free, Miz Helen’s Country Cottage, Food Trip Friday and Cybele Pascal Allergen-Free Cuisine.

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10 responses to “You Will Make These Popovers Over and Over

  1. Oh I love popovers but I haven’t made them in years. This recipe has inspired me to change that. These look delicious!

  2. I was gifted a pop over pan a few months back and was sooo delighted in the way my popovers turned out. So tall, and regal….and sooo good. We had fresh Apricot homemade jam to go with them and we just dern near made ourselves sick on them….they were so good….and of course, I did a post on them. :))

  3. Queen of Wishful Shrinking

    Your popovers look great! I might borrow your recipe to make some popovers in the coming days.

  4. These are fabulous Popovers, they look so light and fluffy, yum! Thank you so much for sharing with Full Plate Thursday. Hope you are having a great week end and come back soon!
    Miz Helen

  5. this sounds so perfect…i want to try it someday, thanks for sharing your recipe. really sounds so delicious! visiting you from FTF, hope you can visit me back. thanks and have a great week. πŸ™‚

  6. the popovers looks very delish πŸ™‚ never try it yet. Thank you for sharing. Visiting from FTF, hope that you can return the visit too.

  7. It is a good trivia, thanks for sharing..

  8. it reminds me of some tv commercial, once you pop, you can’t stop! πŸ™‚

  9. Hmmmn, yum! Thank’s for sharing:)

    Visiting for FTF! Hope you can stop by!

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