The Best Popovers

Sunday March 15, 2015

This is the recipe I got from my mother and it originally came from a wonderful cookbook written by the late actor, artist, and home chef, Vincent Price.  I often use different types of flour, add herbs, or grated cheese, which makes a super popover.  To make the puffiest popovers or Yorkshire pudding ever, do not double or triple the recipe; make separate batches for the best results.  If you pour the batter into the roasting pan to go back into the oven after you have removed the roast to rest on a cutting board, be prepared for it to have less height.  My mom would make 2 or 3 separate batches, then pour them all into the roasting pan with the correct measure of fat left in the pan.  Serve for breakfast, with soup and salad, or that special roast beef dinner.

Serves 4

Ingredients

  • 7/8 cup whole wheat pastry flour, unbleached all-purpose, or white spelt flour
  • 1/4 teaspoon salt
  • 1/2 cup milk
  • 2 large eggs
  • 1/2 cup water
  • About 1/3 cup (6 tablespoons) melted unsalted butter

Instructions

1.  In a 4-cup glass measuring cup with a pouring spout, using a whisk, hand rotary beater, or hand-held immersion blender, or food processor, beat the flour, salt and milk together until smooth.  Add the eggs and beat until pale yellow and fluffy 2 minutes.  Pour in the water, then beat on high speed until bubbly.  Let stand at room temperature 1 hour.

2.  One-half hour before baking, preheat the oven to 400º.  Place a 9-inch square baking dish, ceramic oval gratin dish, or popover mold pan with 6 cups in the oven.  Heat until hot, 5 to 8 minutes.  Using heavy oven mitts, carefully remove the pan from the oven and pour in 1/4-inch of melted butter or beef fat.  Return to the oven and heat until smoking, another 5 minutes; watch carefully to prevent burning or splattering.

3.  Beat the batter again with a whisk until bubbly. Wearing heavy oven mitts, carefully remove the hot pan from the oven and pour the batter into the baking dish, or each cup, until two-thirds full (the pudding will double).  Bake 20 minutes without opening the oven door. Reduce the oven temperature to 350º and bake an additional 10 to 15 minutes, until the pudding is firm and golden brown. Turn out of the cups and place in a serving basket or cut into squares while hot and puffy at the table.  Serve immediately.

Yorkshire Pudding

Substitute warm roast beef fat for the melted butter. Mix, rest, and bake as directed.

Parmesan Popovers

Add 1/3 cup shredded or grated Parmesan cheese to the batter. Mix, rest, and bake as directed.

Excerpted from The Best Quick Breads, by Beth Hensperger. (c) 2000, used by permission from the Harvard Common Press.

Recipe and text copyright Beth Hensperger 2015

Please enjoy the recipe and make it your own. If you copy the recipe and text for internet use, please include my byline and link to my site.


Your Comments

1 comments Comments Feed
  1. Cheryl 03/04/2010 at 4:42 am

    What fun! I was not born until the early 70′s but remember Vincent well!

Leave a Reply