Friday, June 23, 2006

Popovers

With the cold weather now well and truely upon us, I am reminded of the times Mum used to make "popovers" as a special treat for breakfast when we were young. I have asked Mum for the recipe and here it is. (Once I get around to making some I will post a pic)

Straight from the Book ...

These beautiful creations are like fragile shells – nothing but crisp golden crusts and air. Lavish them with butter and preserves. You can bake them in your choice of containers: lightweight, shiny metal muffin pans, dark heavy cast iron popover pans or ovenproof glass custard cups.

1 cup all purpose flour (sift before measuring)
¼ teasp salt
1 teasp sugar – optional
1 tablespoon melted butter or margarine or salad oil
1 cup milk
2 large eggs

In a bowl stir together flour salt and sugar (if used) until thoroughly blended. Add butter milk and eggs; beat until; smooth (about 2 ½ minutes) scraping bowl frequently with a rubber spatula (– or just put it all in the Kitchen wiz – and wizzzz!!!

Fill greased ovenproof glass cups about half fill with batter – 12 1/3 cup size, 10 ½ cup size, or 8 or 9 6 ounce size.
(I heat gem irons in the oven, put a dab of butter into hot irons to grease them, and fill to brim with mixture – makes 12 sometimes with a bit to spare)

For a richly browned shell with a fairly moist interior bake on centre rack in a 400 F oven for about 40 minutes or until well browned and firm to touch. For a lighter coloured popover, drier inside, bake in a 375 F oven (about 180 C) for 50 – 55 minutes (Keep oven door closed: popovers may collapse if a draft of air hits them just as they are swelling above the cup – usually about ¾ way through the baking time). Remove from pans and serve hot. Makes 8 – 12 popovers.

If you like the interior of the [popovers to be especially dry, loosen them from the pan but leave sitting at an angle in cups; prick popovers’ sides with a skewer and let stand in th turned off oven, door slightly ajar for 8 – 10 minutes.

(Well it is quite a science - I am finding out a bout all the things to do that I do not do!)

My serving instructions – split and butter, fill with strawberry jam and top with lashings of whipped cream

Note from Brenda: Popovers and the Muppets is an especially good combination.

4 comments:

Delia said...

Yeah, these are great. Mum used to make them for the next morning's breakfast after sleepovers or parties or when we had guests. Seeing how they can be made almost takes away the magic- I can remember them mostly as melted dribbling goodness.

Brenda said...

Chantel forgot to mention that the BEST popovers are made in the cast iron ginger gem pans that used to be kept right next to the hot water cylinder. It's a shame that I don't live close enough to borrow these pans as they are much too heavy for posting!

Valda Kerekes said...

My favourite remembrance of popovers was the floor warming of the Snells Beach cottage. It was cold frosty morning. Amy was unwell and was at home looked after by Mike - so it was Chantel Rowan Julian and me plus Mark and Shelley who met us there wrapped up in rugs. (They were Brenda's representatives as she was in US at the time)- The floor had been laid on top of the poles - but no walls yet and we sat on a rug in the designated dining section trying not to notice the 15foot plus drop over the edge. Breakfast was cornflakes followed by popovers with strawberry jam and whipped cream and hot milo. We then did the dishes in the designated kithen and admired the outlook.

Amy said...

And you all forgot to mention that they don't taste nearly as good if you don't serve them on Bunnykins plates...