
I was introduced to the delights that are popovers, the American take on Yorkshire Pudding, when I visited The Cliff House in San Francisco. Instead of bread they serve you a delicious, hot basket of popovers. So delicious in fact, that we had to request a second serve.
Puffy, eggy goodness is indeed what a popover is. The are magically hollow and light in texture. The recipe is ultra simple.

I found the recipe I've been using here. Be sure to read the tips and tricks section as well as the recipe. I used a large muffin pan (holds 6 muffins) which works perfectly. No need for a special popover pan. I also don't test the temperature of the oven. I just preheat it to 225c and hope for the best.
I've cooked them twice and I've found I only need to have them in the oven for about 25-30 minutes (the recipe requires 40 minutes). Maybe it's the muffin pan or just my oven. I'd suggest if you try them that you keep a close eye on them from the 20 minute mark. (I'm also going to think about reducing the oven temperature at the 15 or 18 minute mark, rather than the 20 minute mark in the recipe). They're ready when they are golden and crispy looking.
Let me know if you do make some. I'd love to know what you think.

Morning tea anyone?

















































