Popovers are light, tasty rolls descended from England’s Yorkshire pudding. These hollow treats get their name from their shape: The batter “pops over” the top of the muffin tin while they’re baking. Popovers are a great snack for any time of the day—and the batch we baked sure were popular here at the Post!
- 4 eggs
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 1/2 cups milk
- 2 tablespoons vegetable oil
Preheat oven to 425 degrees F. Grease custard cups or deep muffin tins.
Beat eggs until light in color. Add flour, salt, and milk and beat until smooth. Stir in oil and pour into cups or tins, filling each halfway.
Bake 30 minutes. Remove from pans and serve immediately.
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I use to make popovers for my 5 kids when they were young. we filled with a custard pudding, ( milk, corn starch, vanilla and sugar, touch of salt ) they loved them and we topped with a touch of 10X .. you can use instant pudding too. van. or chocolate.etc.
Thanks for the comments, Jo Ann, Malcolm, and Jan! The great thing about popovers is that you can eat them with a sweet topping (strawberry preserves, for instance) or a savory topping (maybe some brown gravy). I bet they’d be good with some spicy chili!
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This looks like a simple recipe for my good-old Yorkshire Pudding.
I learned to love Popovers when we lived in Grand Rapids, MN. at the Sawmill Inn. They always served them with their dinners and brought a dish of wonderful strawberry preserves to the table. They were a highlight of the meal.