Tips for success with popovers and Yorkshire pudding–
    Do not open the oven door while these are cooking!
    Have all ingredients at room temperature!
    Do not overbeat–beat only until well mixed & smooth!

POPOVERS (Mabel Cotter via Nancy)

6             3 eggs

2             1 cup milk

6             3 tablespoons melted butter

2             1 cup sifted all-purpose flour

1             1/2 teaspoon salt, sifted into flour

Grease custard cups with butter and preheat.

Beat eggs well.
Beat in milk and melted butter.
Slowly beat in flour-salt combination; don’t beat too much!
Turn into heated and greased custard cups, filling them about 2/3 full.
Bake at 400° F. for 50 minutes.

Single recipe makes approximately 10 popovers according to NOK.




1 cup sifted flour


teaspoon salt

2 eggs, beaten

1 cup milk

2 teaspoons melted shortening

Place greased, heavy custard cups in a hot oven (450° F.) to heat, just beforestarting to make popovers.
Sift flour and salt together. Combine eggs and milk and stir in the flour mixture. Addshortening and beat with a rotary egg beater until smooth (about 2 minutes). Fill the hot,greased custard cups 1/2 full and bake in a hot oven (450 degrees F.) for 20 minutes.
Then lower the heat to a moderate oven (350° F.) and bake for 40 minutes, or untilpopovers are firm, brown and, when tapped, sound hollow.
Serve with honey thinned with warm, melted butter and chopped nuts, if desired.

Makes 6 large popovers.


To serve 6.

9 tablespoons grated Parmesan cheese
1 cup sifted flour
3 eggs
½ teaspoon salt
1 cup milk
1/8 teaspoon cayenne

Preheat oven to 425° F.
Very generously butter the bottom and sides of nine 5-ounce custard cups. Put onetablespoon of cheese in the bottom of each. Set custard cups on a baking sheet.
Beat eggs until well mixed with a rotary beater. Add the milk and the flour, salt andcayenne pepper. Beat just until smooth. Fill cups about half full.
Bake, without peeking, for 20 minutes at 425° F.; then reduce heat to 350° F. and bakean additional 20 minutes, at which time popovers should be golden and crisp to the touch.
If they are not, give them another five minutes.



Preheat oven and pan 450° F.

1 cup milk
2 teaspoons oil
1 cup flour

½ teaspoon salt
3 eggs

Combine oil and rest of ingredients and blend in a blender on high speed until bubblesform. Approx. 10 seconds.

Fill preheated nonstick finish popover pan 1/2 to 2/3 full depending on how large youwant your rolls to be.

Bake 20 minutes at 425° F., then reduce heat; bake an additional 20 minutes at 350°F.

Makes approximately 5 to 6 popovers.

You can find these and related recipe(s) by tapping here on the Home Cookin’ index.


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