Popovers

The first time I ate popovers (like Yorkshire pudding, but made in muffin tins) was shortly after I met my in-laws and they invited me over for a traditional English dinner, complete with roast beef and all the trimmings.  It was then that I discovered that my husband’s family (although a tad quieter than my rambunctious family) had a huge quirk when it came to eating popovers.

You see, the Robins’ stuffed their popovers with brown sugar and ate them with their meat.

This was as traditional to the Robins’ family as lasagna lunch on Sunday was customary for my family. (Note, my family ate sweet things for dessert and not with the entrée.)

My mum-in-law had explained that when she was a young girl she would save her popover and eat it after dinner, filling it with jam or brown sugar. (She had an extremely sweet tooth—which made sense, she was an incredibly sweet woman—quirky, but adorable nonetheless.)  She then decided to have this sweet creation with her roast beef dinner, and the brown sugar custom began. She passed that on to her children and grandchildren.

My husband not only inherited his parents intelligence, kindness and wonderful sense of humor, he also inherited their sweet tooth and has maintained the tradition of having to have brown sugar with roast beef and popover dinner.

Our son participates in this gastronomical peculiarity. I abstain.

Welcome to another edition of Tasty Tuesday.

This week I am dedicating the Tasty Tuesday blog post to my Mum-in-Law, who I’m sure is smiling down on us from Heaven (or maybe wagging her finger a little at me for making a minor change to yet another recipe of hers. “Don’t worry, Mum R, I think you’d even love the changes. Love you.”

POPOVER RECIPE

My mum-in-law had taught me how to make proper popovers. I decided to experiment with her recipe and added fresh basil and jalapeño’s; however, this did not go over well with my family. They want it the way Mum (Granny R.) made them, brown sugar and all. 

Some things are sacred and one does not tinker with popovers. However, I have tweaked Mum R’s recipe to make it less artery hardening, as the original recipe uses lard and I didn’t feel it was necessary. I also add egg whites to help them rise higher. The family was okay with these slight changes.

These are quick and easy to make. You’ll want to make them even if you’re not having roast beef. They’re delicious with steak, even pork or chicken dinner.

I’m also going to include a gluten-free recipe.

popovers

Ingredients:

2 eggs

1/2 cup egg whites

1 cup milk

½ cup olive oil (not the extra-virgin, the regular olive oil. (If you don’t have olive oil, then any other light vegetable oil will do)

1 cup all purpose flour

2 tsp. salt

Non-stick Spray

Directions:

This recipe makes 12 popovers.

In a blender (or food processor) add: milk, eggs, egg whites and oil and blend it all together on the highest level on either appliances, until liquids are frothy.

Add in the flour and salt, and blend until everything is well blended together. Use a spatula to ensure the flour is mixed in well with the liquid. The more bubbles you see, the better.

Let this sit on your counter for about 30 minutes and heat up your oven to 425 F.

When the oven is hot, put the muffin tins in the oven for about 3 minutes to warm them up.

Remove muffin tins from oven and spray them well with the non-stick spray.

Turn your blender (or food processor on again) to give the mixture one final blend and to create more air bubbles.

Pour the batter into each muffin tin, distributing equally.

Bake for 25 minutes.

IMPORTANT: Do not open the oven door. Oven door must remain closed while baking until they are done.

Gluten-Free Recipe:

All the same ingredients as above, except instead of wheat flour use:

1/2 cup Chick Pea Flour

1/2 cup Potato (or Rice Flour)

For more Tasty Tuesday creations, drop by my fellow authors blogs and pick up a recipe:

Copper Penny Salad by Nancy Lauzon

Crockpot Beef Strognoff

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26 thoughts on “Popovers

  1. We discovered popovers last year and now make them quite often for our Sunday dinners. We always wonder why we didn’t make them sooner, they are so easy to do.

  2. I’ve only had popovers one time, and that’s when my mom made them. I could have sworn she used some of the drippings from the roast beef. Have you heard of that?

    You mention adding egg whites to make them rise higher – what happens if they’re not used? And wow on the original recipe using lard. Ick. My dad used to eat lard sandwiches when he was a little boy. Of course, that was during the depression.

    Anyway, your recipe sounds really yummy and I love how easy it is. Your tip to warm the muffin tin is interesting. Never heard of that, but it makes sense. Kind of like preheating a teapot.

    • Hi, Sharon.

      For Yorkshire pudding, yes, you would use the pan drippings.

      I guess you don’t eat pie crust, because they use lard in pie crusts, to make them flaky. I think the lard is used as it heats up real well, and of course adds a different flavor.

      As for the egg whites, that is my addition, my mum-in-law didn’t add them and they turned out fine. I found with adding the egg whites, not only do you get extra protein, but they come out higher and flufflier.

      Heating up the pan is so that the popovers will pop over, as it’s the steam and heat that gives them their rise, because there is no baking powder or soda in the recipe.

      • I make pie crust quite often, but I use “I Can’t Believe It’s Not Butter” margarine instead of butter or lard. I’ve never tried crust with lard, but I have used butter and found that using that brand of margarine produces a more flaky crust. Go figure. LOL

        I’m definitely giving your recipe a try. My mouth is watering already. 🙂

          • Selena – I used to feel the same way about pie crust. It always got the best of me. Then one day I decided I would win. After many, many, MANY attempts I finally stumbled upon a (for me) no fail crust. You’ve shared so many great recipes with me – I’d love to share one with you. I’m no crust expert, but I do enjoy the crust I make now days. You’re such a great cook that I know you can make a great crust. 🙂

  3. Pingback: Tasty Tuesday: Copper Penny Salad « The Chick Dick Mysteries

    • LOL Nancy, I know you can pop those over real nice. Nothing to be afraid of, your mixer does all the work. My mum-in-law never used a blender or mixer, she beat them with a fork by hand. I like to make things easy.

  4. Pingback: TASTY TUESDAY – CROCKPOT BEEF STROGNOFF « Reneewildes1's Weblog

  5. We have Yorkshire Pud’s with our Sunday Roast Dinners drenched in gravy.

    Though when my boys were little they used to have them with Jam or syrup as a treat 😉

    • Hi, Gitte, thanks for popping in.

      I am not a huge fan of gravy with roast, but if I’m to have a popover, this is what I would do, add some gravy, NOT sugar. LOL

      Sounds like your boys would get along with my boy, since he likes it with jam and syrup as well. Must be an English thing. LOL XO

  6. That sounds great my mom would make Yorkshire pudding with pot roast my mind went to a good place thank for the warm feeling. I can not wait to try your popovers 🙂

    • Hi, Kelly, thanks for dropping in. I’m so glad this brought back a warm memory. Food will do that. As I was typing up this blog it brought back a lot of fun times we had with my inlaws, especially then night we had a popover bake off. Me against my dad-in-law. I won! But he switched the tins so it made it look like his were bigger. LOL

      Hugs

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