Golden popovers are spectacular quick breads that looks as though you have fussed all day preparing them. Made with a few simple ingredients flour, salt, butter, eggs, and milk is all that’s needed to make these crusty hollow puffs of breads.
Golden popovers are the cousin to the British Yorkshire pudding. Popovers are sometime sweet and served with jellies and jams, made in special tins, where as the Yorkshire pudding is served with beef dripping and gravy, but the two are pretty much the same.
Impressive right! There are rules to making these little beauties. I’m referring to The Food Lab: The Science of Yorkshire Pudding. This post wrote the book on making popovers and Yorkshire pudding. Cold batter verses warm batter, resting your batter verses no resting batter. I kid you not! Read the post for yourself and you’ll get the 411 on making popovers/Yorkshire pudding.
What ever questions you have about these lovely golden popovers /Yorkshire pudding the questions are answered by testing and posting pictures of the baked quick bread. Then you determine the cooking method you’d like to choose.
First, it’s good to start with the proper tin a 6 cup popover pan, however, a regular muffin tin would work. The popover tins has narrow cups which forces the tops of the popovers high over the tins bearing a spectacular golden crusty top.
Tips To Make The Perfect Golden Popovers
Preheat your oven
Grease the popover pan
Preheat the popover pan for two minutes, this help get a tall popover.
Milk and egg should be at room temperature.
Don’t open the oven until the popover are done.
These little babies have plenty of cracks and crevices for lots of sparkling jellies and jams.
