Popovers

Popovers

By Emily Bridgewater

 

Editor’s Note: Emily Bridgewater is a second year environment and community masters program student.


History of Popovers

 

Most food historians, by and large, agree that popovers are an American recipe.  However, the popover descended from a staple food item from England, which is the 17th century “Yorkshire pudding”. “Yorkshire pudding” is a batter pudding made from eggs, flour, and milk cooked in a large dish typically greased with beef or pork drippings. “Yorkshire pudding” is generally served with gravy and some sort of meat to accompany the dish. Popovers, in America, are typically a breakfast dish but can also be served alongside a meat dish. The name “popovers” originated from the fact that when baking, the batter puffs up and pops over the muffin or baking tin. The first account of the name popover was found in printed form dating back to was 1876. Popovers are a light, hollow muffin that is made from three simple ingredients: eggs, milk, and flour. Although there is a traditional recipe, popovers have evolved over time to incorporate many different ingredients. However all recipes start with flour, eggs (or egg substitute), and milk (or milk substitute). Some additional ingredients to add to the basic popover recipe are: herbs, cheese, nuts, sugar, meat, lemon or lime zest, fruit, or flavorings such as vanilla. Happy Baking!

Popover Recipe:

2 eggs

1 cup all-purpose flour

1 cup rice milk

½ teaspoon of salt

Directions:

1. Preheat oven to 450 degrees. Grease and flour six, 6-ounce cupcake tins.

2. In a medium bowl beat eggs slightly. Beat in flour, milk and salt until just smooth; being careful not to overbeat. Fill custard cups half full.

3. Bake at 450 degrees for 20 minutes. After, decrease oven temperature to 350 degrees and bake for 20 more minutes. Immediately remove from cups and serve piping hot.

Hint: Cooking time may vary depending on your oven. Check in 10 minute increments.

All ingredients were purchased from Eureka Natural foods except the eggs. The eggs came from my chickens that we feed an organic grain and veggie diet.

 

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