We always have a typical English dinner for Christmas, and it’s always my job to make the Yorkshire pudding. My daughters bought me a couple of the Chicago Metallic popover pans that made my job so easy. Although I’ve tried other recipes, I prefer the original one that came with the pans. I keep losing it, but figured if I placed it here I'd never have to search again.
Original Chicago Metallic popovers from the packaging on the pans:
REGULAR POPOVERS
1 Chicago Metallic 6 cup Popover Pan
1 1/4 cup flour
1/4 teaspoon salt
3 large eggs
1 1/4 cup milk
2 tablespoons unsalted butter, cut into 6 even pieces
1 tablespoon unsalted butter, melted
Oil or spray (with nonstick vegetable oil spray) popover pan.
Preheat oven to 400' and set rack in middle of oven.
Preheat popover pan in oven about 2 minutes.
Blend flour, salt, eggs, milk and melted butter until mixture is the consistency of heavy cream, about 1 to 2 minutes. This can be mixed in a food processor, blender, electric mixer, or with a hand mixer.
The batter can be made ahead of time and stored in the refrigerator.
Batter should be used at room temperature.
(Note from Chris: The way I learned to make Yorkshire pudding in England, was never to over mix the batter. It's okay to be a little lumpy - otherwise it will be too heavy and not light and crispy. Also to let the batter sit in the fridge several hours before cooking.)
(Note from Chris: The way I learned to make Yorkshire pudding in England, was never to over mix the batter. It's okay to be a little lumpy - otherwise it will be too heavy and not light and crispy. Also to let the batter sit in the fridge several hours before cooking.)
Place 1 small piece of butter in each cup and place back in preheated oven until butter is bubbly, about 1 minute.
Fill each cup half full with Batter and bake 20 minutes.
Reduce temperature to 300' and continue baking 20 minutes.
Makes 6 popovers
Popovers are best right from the oven.
Serve with butter, jams, or other sweet or savory spreads.
I like to cook these like our British Yorkshire pudding, and serve with gravy made from the roast.
For a nice flavor, I place a little fat from the roast in the popover cups instead of butter, and I watch it carefully while pre-heating, it has to be hot before adding the batter, but too much heat could burn and give a scorched taste.
**** Update ****
The recipe has finally been placed on Chicagometallicbakeware.com
I never double this recipe because it never comes out right, so always make it twice. I notice a 12 popover recipe (Vers. 2) is on their site - with less milk. Next time I'll test it out. (link below)
Original Chicago Metallic Popover recipes
**** Update ****
The recipe has finally been placed on Chicagometallicbakeware.com
I never double this recipe because it never comes out right, so always make it twice. I notice a 12 popover recipe (Vers. 2) is on their site - with less milk. Next time I'll test it out. (link below)
Original Chicago Metallic Popover recipes
4 comments:
Thanks for this!!!! I lost my recipe too and was delighted to find this. I tried the Chicago Metallic site but it was not there?
Yes, thank you. I just purchased a third mini-popover pan to give to my daughter and the recipe is no longer on the packaging, nor is it on their website. I agree this is the best recipe I've come across in 50 years of popover making!!
I keep losing my recipe from the Chicago Metallic Bakeware too. Thanks for posting!
I don’t know about you, but whether popovers “pop” varies a lot. I’ve moved around the US quite a bit and whether it was the ovens, the humidity or something else, most of the time they didn’t come out well. That was with my original recipe I got from God knows where. I had a little more success with this recipe though. Maybe the uncertainty of it all is part of why they’re so beloved.
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