Popovers (The Best and Easiest Recipe!) - Rasa Malaysia (2024)

FAQs

What is the secret to popovers? ›

Too cold and you won't get the popovers to steam internally quickly enough. But be aware that you shouldn't make it too hot. If your milk and/or butter is hot enough to cook the eggs while mixing, the batter won't rise. Best to use all warm ingredients in the 40-50 degrees celsius (100-120 fahrenheit) range.

Regardless of the shape, you will want to eat them right out of the oven, while they are still hot inside, just waiting to be slathered with butter.

What makes popovers pop? Unlike cake or bread, popovers use neither baking powder/baking soda nor yeast to provide leavening. Steam is the engine that makes them rise — and rise, and rise!

There's just one thing that will make the popovers better, and that's time. The batter needs time to rest before baking so that it creates a more tender popover in the end. So, cover the batter and pop it into the refrigerator for at least an hour, but preferably overnight.

Yorkshire Pudding/ Popovers

Yorkshire Puddings are a staple in England with a Roast Dinner. Here in the US we know them as Popovers which are the same thing as the modern Yorkshire Pudding, except using a different pan.

The flour needs some time to absorb into the liquid, which not only thickens the batter a bit, it also allows the gluten molecules to relax which makes for a lighter, not chewy popover. The resting period also makes the batter more velvety and helps allow air bubbles to release.

How to make popovers. Before we get started: all of your ingredients should be at warm room temperature. To warm ice-cold eggs from the fridge, place them in a cup of hot tap water for about 10 minutes.

Making popover batter, you can also make ahead of time store in refrigerator up to 2-3 days!

Is it necessary to poke the popover when it comes out of the oven? ›

Remove from oven:

Popovers lose their crunch if they linger in the pan, so turn them out on a wire rack immediately and poke a small opening in the side of each with a paring knife to let the steam escape.

The sides you serve with popovers will greatly depend on the meal. For example, during brunch hour, you can serve popovers with a side of simple salt and peppered scrambled eggs with fruit. For lunch and dinner, consider serving with a side of light tomato soup or a hearty bowl of homemade clam chowder.

When these airy baked goods aren't cooked enough, too much steam stays trapped inside. That moisture condenses once they're removed from the oven, causing them to collapse. The perfect popover, however, is easy to master. First, make sure your ingredients are at room temperature.

Oh, the dilemma that so often stems from baking popovers — those hollowed rolls with a contrasting crunchy, flaky exterior and moist, eggy interior. They are the American relative to the British Yorkshire pudding, an evolution of the latter that disregards the use of beef drippings in the pan (and instead uses butter).

Making perfectly puffed popovers is all about creating steam in the batter as soon as they go in the oven. First is having the ingredients at room temperature and then resting the batter to allow the flour to take up the moisture from the egg and milk so that the steam can be created quickly once in the oven.

If you don't want your beautiful popovers to collapse, simply use a sharp paring knife and pierce the bottom of the hot popovers to allow steam to escape and place them on a cooling rack. Do not let them cool in the pan, they'll lose their shape.

Grease the cups of a nonstick (6-cup) popover pan very generously with softened butter or the cups of a cast-iron pan generously with vegetable shortening.