Popovers have been a family tradition since I can remember. We had them with every Christmas dinner served with roast beef and all the trimmings. The original recipe comes from a Betty Crocker’s Cookbook circa 1970’s and has been adapted to suit different ovens/timings/egg quantity over the years. The tried and tested recipe below has been used over and over yielding some of the biggest popovers you’ve ever seen.
Even though the calendar says it’s August, it feels like late October. We’re having a ‘Smonday Roast’ as it just feels appropriate to make warm, comfortable food. Popovers are just that – warm and comfortable. The memories associated with popovers bring a smile to my face every time. I’m introducing mini G to the wonders of the popover for the first time today. I can’t wait for him to try them.
So, here goes… my first attempt at popovers since living in this house.
Bals, now Whiteman, family popover recipe
Yields 6 popovers (double the recipe for 12, etc)
8 oz milk
1 cup (110g) plain flour
1/2 tsp salt
1/4 tsp vegetable or rapeseed oil
For best results, use a mixing bowl with a pouring spout.
Break the eggs into the bowl and whisk gently, add milk, flour, salt and oil and continue whisking until smooth. Do not use a blender or mixer. This is best done by hand.
Chill batter for 1 hour minimum. You can make this a day ahead, even, and chill overnight.
Heat oven to 425˚F/220˚C.
Lightly grease the cups of a popover pan (pictured) or a deep muffin pan, pour 1/2 tbsp oil in each ‘cup’, just enough to cover the bottom about 1cm. Place pan in the oven to heat oil through. Remove from oven and pour the chilled batter into each ‘cup’ 1/2 full.
Bake at 425˚F/220˚C for 20 min for fan assisted ovens/25 minutes for electric ovens, then lower the temperature to 350˚F/175˚C and continue baking for 10-12 minutes longer.
Remove from oven and then remove from pan immediately.
Eat with your favourite roast meat or on their own. Be careful, they are irresistible so you might not have any left for dinner!