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Popovers

Popovers - American version of Yorkshire pudding. Popovers are tender, airy, hollow rolls surrounded by burnished crust, so yummy and addictive | rasamalaysia.com

Popovers

Popovers – American version of Yorkshire pudding. Popovers are tender, airy, hollow rolls surrounded by burnished crust, so yummy and addictive!

Originally published in Nov 10, 2013. Updated with new photos.

Popovers - American version of Yorkshire pudding. Popovers are tender, airy, hollow rolls surrounded by burnished crust, so yummy and addictive | rasamalaysia.com

Can you believe that Thanksgiving is just  two weeks+ away? I refuse to believe that time passes by so quickly and that a year feels like six months these days.

Anyway, as we inch closer to Thanksgiving, I wanted to share with you a couple of recipes from Martha Stewart Living, my favorite food magazine. When it comes to Turkey Day, there are always the same old same old and usual suspects, but Martha Stewart Living November 2013 issue has some really interesting recipes that I can’t wait to share with you. One of them is the popovers recipe.

Popovers - American version of Yorkshire pudding. Popovers are tender, airy, hollow rolls surrounded by burnished crust, so yummy and addictive | rasamalaysia.com

Popovers are the American version of Yorkshire pudding; they are basically egg batter baked in a tall popover pan. The end results are tender, airy, hollow rolls surrounded by burnished crust. They are quick and easy to make, and taste oh-so-tasty. They are delightful with turkey and add a sense of fun to a holiday meal. Popovers are also extremely versatile as you can make different variations, either savory or sweet, depending on your mood and also what you have in the fridge. I always love the classic plain popovers, but certain days, I love popovers with Gruyere cheese, bacon bits, or sweet with cinnamon sugar, as pictured below.

Popovers - American version of Yorkshire pudding. Popovers are tender, airy, hollow rolls surrounded by burnished crust, so yummy and addictive | rasamalaysia.com

So this Thanksgiving, toss up your holiday menu and change things up a little bit. Buy a copy of the November issue of Martha Stewart’Living, bake some popovers, which I am sure will please both adults and children alike. Look at these fun looking pop0vers, I am sure you hope everyday’s meal is as fun—and delicious—as the holidays.

Popovers - American version of Yorkshire pudding. Popovers are tender, airy, hollow rolls surrounded by burnished crust, so yummy and addictive | rasamalaysia.com

Follow my Holiday Baking & Cookies board on Pinterest. If you like what you see, Pin your favorite images to Pinterest.

 


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19 COMMENTS... read them below or add one

  1. Fern @ To Food with Love

    Interesting. I’m always intrigued by Americanized versions of food. Thanks for introducing these. They look good!

    • Donna Fiore

      Hi,
      Saw this and decided to respond – first time in my life ever!
      Yes, my mother was a spectacular cook and was making popovers back in the 1950’s. I don’t think anyone had a popover pan back then.
      She would make them in what she called “custard cups”, which are the small clear glass dishes (I think made by pyrex) that they sell almost everywhere, including the grocery store. She would grease them, pour the mixture 1/2 to 3/4 of the way up the dish and place them on a cookie sheet to bake. They come out beautifully.

  2. Chris Little

    When I do my yorkshire pudding, I use the beef drippings. Can I use the Turkey drippings instead?. I am thinking that the Turkey dripping have a lower flash point, so your heat can’t be as high.

  3. Shirley

    Hi,what is popover pan? If I use muffin pan do I need to use the muffin casing?or do I have to put the batter in the muffin pan itself.thks

  4. Patricia Holm

    I made these Popovers today and they were delicious. I used a non-stick muffin pan and they rose so tall. Thank you for another gretat recipe.

  5. julia chee

    hi, you mentioned that if using muffin pan, need to reduce the baking time by 5 minutes, i am wondering if the time should be reduced during the higher temp at 450 or at the lower temp at 350 or at both temp?
    thank you

  6. Lydia Moore

    I’ve always made them on a cookie sheet, drop a spoon full on parchment paper, turn out wonderful. Fill with Swiss Meringue Buttercream,

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