Read Time: 2 Minutes
Ogden Nash On Popovers
Let’s call Yorkshire pudding
A fortunate blunder:
It’s a sort of popover
That turned and popped under
This funny American riff on the British Yorkshire Pudding, which were also called Laplanders, first appeared
in a domestic cookbook published in 1856. I have baked quite a few varieties, including some lamentable hockey pucks. My favorite version comes from a stained green brochure I have had for over 40 years, along with two wire-rimmed aluminized steel popover pans that we sold before the bakeware company, Chicago Metallic, pursued the deadly Teflon route. They have now switched to a safer silicone lined version. My daughters are looking to inherit one each. There are some pretty good homey recipes on the tattered pages, but the one I am most afraid to lose is the popover recipe.
This particular technique, which includes the preheated pan with a bit of melted butter in each indentation, will give you a nice but not too thick crust and a yummy custardy interior, just like that proper pillow that is the stuff of our dreams . I grease the interior of each cup as well as the lip, as the batter balloons over while baking. The volume of each cup is a bit over 1/2 cup (120ml), and I put just over 1/3 cup(80ml) in each one. Straining the batter through a fine sieve makes for a poofier finish. Have your towel- or napkin-lined basket or tray ready, the butter and jam on the table and your hot drink brewed, as these lovely morsels wait for no man, woman or child.
- 1 cup (120gr) white all purpose flour
- 1/4 teaspoon fine sea salt
- 3 large or extra large eggs
- 1 cup (237ml)whole milk
- 1 tablespoon (14gr) unsalted butter, melted
- 2 tablespoons (28gr) unsalted butter cut into 6 pieces,
- Grease metal (not ceramic) cups or muffin pan - each should hold about 4 ounces (113gr)
- Preheat oven to 425F and set a single rack in the middle - these can rise high enough to hit the bottom of a second rack.
- Preheat the pan while blending the flour, milk, eggs, salt and melted butter - can be done in a mixer, blender or food processor.
- Pull out the pan and add the butter pieces to each cup. - then return it to the oven until the butter has melted and is just bubbly.
- Strain the batter before pouring some into each cup - they all should be at least half full.
- Put pan in the oven, and time for a 20 minute bake.
- After 20 minutes, reduce heat to 325F and bake for an additional 10 to15 minutes - you can check after about 8 minutes if you feel thay are browning too quickly.
- Remove from oven, and put into a cloth lined basket, tray or bowl.
- You might have to take a paring knife to loosen them around the edges.
By the way, as a child, I loved reading, memorizing, reciting the short poems and limericks of’ Ogden Nash. So you might want to give a book of them to your children or grandchildren for a different sort of fun when you want your cell phone back. In the meantime, they might also enjoy the results of this easy-peasy popover recipe.