I return to the marvelous Joanne Kates Cookbook regularly. This time to make popovers (instead of Yorkshire pudding) to serve with roast beef.
I’m on record as preferring Yorkshire pudding to the puffy sort of side that’s often served with roast meat, and where better than at home to do whatever I want when it comes to serving dinner to myself? But if I am going to suggest that everyone try new things, it would be hypocritical not to do the same.
After serving these, which are lovely (and would be great at holding onto gravy if I ever bothered to make gravy), I will stick with proper Yorkshire pudding. But now I know how to make popovers and I’m certain they would be good as part of afternoon tea with whipped cream and jam. Which means I may make them again sooner than I first thought!
Here’s the how-to in photos:
Break three eggs into a bowl.
Pour in the milk and combine.
Now get the flour into the mix.
Here’s popover batter.
Pour the batter into the prepared pan.
Fill three quarters of the way… they will pop over the edge of the pan!
Out of the oven.
Resting for just a bit while I slice some meat.
Here’s the inside of a popover.
Spot On 7 Popover, part of a roast beef dinner.
Hope you took my advice way back when and got yourself a copy of The Joanne Kates Cookbook cookbook!
Spot On 7 Popovers
Spot on 7 is a charming restaurant in Georgetown, Ontario, where Miss Gladys Fraser serves that elusive commodity, indigenous Canadian cooking. My favourite of all her dishes is the giant popover you get fresh from the oven immediately upon arrival.
Preheat oven to 350°F.
3 extra large eggs
1 cup milk (250 mL)
1 cup unsifted flour (250 mL)
1/4 tsp salt
Grease thoroughly 2 8-oz. (250 mL) custard cups or similarly-sized ovenproof dishes.
Beat the eggs well.
Bring the milk to room temperature and mix it into the eggs.
Beat in the flour and salt (by machine or by hand) to make a fairly smooth batter.
Pour into the custard cups, filling them 3/4 full.
Bake 20 minutes at 475°F (240°C), reduce the heat to 350°F (180°C), and continue baking for 30 minutes. By this time the popovers should be like golden balloons. Remove from the custard cups and serve immediately, lest they fall or toughen.