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Jam Lady
Joined: 28 Dec 2006 Posts: 2571 Location: New Jersey, USA
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Shan
Joined: 13 Jan 2009 Posts: 9075 Location: South Wales
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dpack
Joined: 02 Jul 2005 Posts: 46220 Location: yes
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Nick
Joined: 02 Nov 2004 Posts: 34535 Location: Hereford
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Jam Lady
Joined: 28 Dec 2006 Posts: 2571 Location: New Jersey, USA
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dpack
Joined: 02 Jul 2005 Posts: 46220 Location: yes
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Jam Lady
Joined: 28 Dec 2006 Posts: 2571 Location: New Jersey, USA
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Posted: Thu Dec 27, 18 7:49 pm Post subject: |
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We tend to call 'em popovers - they "pop over" the pan.
From Wikipedia: A popover is a light, hollow roll made from an egg batter similar to that of Yorkshire pudding, typically baked in muffin tins or dedicated popover pans, which have straight-walled sides rather than angled. Popovers may be served either as a sweet, topped with fruit and whipped cream or butter and jam for breakfast or with afternoon tea, or with meats at lunch and dinner.
My recipe was equal volume beaten egg, milk, all purpose flour. Beat well and refrigerate for several hours. Take roast out of oven to rest. Turn oven up to 450 degrees Fahrenheit, preheating popover pan with a little rendered lard in each compartment. When lard sizzles, remove pan and fill compartments 2/3 full. Back in oven for approximately 20 minutes and Do. Not. Open. Oven. while they bake.
Wonderful, and wonderfully easy. No idea why I was previously intimidated. |
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thos
Joined: 08 Mar 2005 Posts: 1139 Location: Jauche, Duchy of Brabant (Bourgogne-ci) and Charolles, Duchy of Burgundy (Bourgogne-�a)
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Jam Lady
Joined: 28 Dec 2006 Posts: 2571 Location: New Jersey, USA
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Nick
Joined: 02 Nov 2004 Posts: 34535 Location: Hereford
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sean Downsizer Moderator
Joined: 28 Oct 2004 Posts: 42219 Location: North Devon
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Nick
Joined: 02 Nov 2004 Posts: 34535 Location: Hereford
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buzzy
Joined: 04 Jan 2011 Posts: 3708 Location: In a small wood on the edge of the Huntingdonshire Wolds
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Slim
Joined: 05 Mar 2006 Posts: 6612 Location: New England (In the US of A)
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Slim
Joined: 05 Mar 2006 Posts: 6612 Location: New England (In the US of A)
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