Cast Iron Popovers (aka Yorkshire Pudding)

Recipe for the Nordic Ware grande pan (makes one panful, six big popovers):

Popovers 1

INGREDIENTS:

1 cup milk
2 eggs
1 cup flour
1/4 tsp salt

DIRECTIONS:

1. Mix up above while preheating oven to 450 F. Let sit.

2. Pour 1-2 cm vegetable oil into popover cups. Put popover pan into oven to heat up.

3. Divide batter into cups evenly. Be neat, if the batter gets on the side, the popovers won’t rise well.

4. Bake 15 min at 450 F, then 15 min at 350 F.

5. Take out of oven, and take out of pans IMMEDIATELY or they will get soggy.

6. Stab popovers with knife to let out steam.

7. ENJOY!!

HALF RECIPE FOR SMALL SIX CUP POPOVER PAN

For a small, 6-cup popover pan (or three 6oz pyrex custard cups), you need:

  • ½ cup whole milk
  • 1 large egg
  • ½ cup unbleached white flour (preferably with the germ)
  • 1/8 tsp salt

I make it in a 2-cup pyrex measuring cup. Preheat the oven to 450°F. While that’s happening, pour ½ cup of milk into the measuring cup and crack in one egg. Beat that with a wire wisk. Add the salt and beat some more. Measure out ½ cup of flour and dump that in. Wisk it together until it’s smooth, then as soon as it’s smooth (no lumps) stop mixing. Don’t overmix it. Let the batter sit while the oven continues to preheat.

If you’re using cast iron rather than pyrex, rub flaxseed oil into the popover cups. At some advanced point when the pan is excruciatingly well seasoned this won’t be necessary, but for now it’s necessary to keep the popovers from sticking and it also serves to add seasoning to the pan. When the oven is preheated, put the popover pan into the oven to heat empty for five minutes. Your popovers will pop higher if the pan is preheated. You do this with oil rather than butter because the butter will burn.

When the hot pan comes out of the oven, put a tiny dab of butter in the bottom of each cup. This further ensures nonstickiness, adds seasoning to the pan, and adds flavor to the popovers. Then pour the batter into the cups – filling only about halfway. Don’t overfill the cups or they won’t pop sufficiently

Put the pan back in the oven, this time with the batter, and set your timer for 15 minutes. At the end of 15 minutes, lower the oven temperature to 350°F (do not open the oven!) and continue baking for another 15 minutes. (If you’re making them in 6oz pyrex cups, bake for 20 minutes at 350°F rather than 15 minutes.)

As soon as they’re out of the oven, pull them out of the pan (they should slide right out), put them on a cooling rack, and stab them with a small knife to release the steam inside so they don’t get soggy.

Jamie Oliver’s Popovers

NOTES: I am going to tell you something. These popovers are so easy to make and so delicious that I am actually investing a specialty product – a Nordic Ware Grande Popover Pan (cast aluminum, max temp 450 F, proper spacing, good reviews). These are great to serve for breakfast, for lunch, for dinner, with sweet foods, with savory foods, with all foods, with no food. They look SOOOO impressive, and take next to NOOOO effort.

Popovers 2

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