Popovers (Yorkshire Puddings) with Strawberry Butter

Popovers (Yorkshire Puddings) with Strawberry Butter

Popovers are tender, eggy, airy and slightly hollow on the inside with a crusty outside. In Britain they are known as Yorkshire Puddings and are typically made with beef fat and served with roasts. The batter is thin and simple, made of flour, eggs and milk. Because steam causes them to rise it is important not to open the oven while they’re baking.

They sometimes deflate after being taken out of the oven, but I discovered a secret that will make that a thing of the past. Once the popovers are cooked, I turn off the oven, leave them in there and allow them to ‘set’ for 15-20 minutes. Then I sit on my hands, because at this point the smell has driven me crazy and I’m finding it hard to restrain myself from tearing into them. But the anticipation makes eating them all the more glorious. The popovers will still be warm and won’t sink in on themselves.

Popovers (Yorkshire Puddings) with Strawberry Butter

The strawberry compound butter is made by beating strawberries into softened butter. It can be eaten as is with the natural flavor of the strawberries as a sweetener or sugar can be added. If you don’t have strawberrries (fresh or frozen, thawed) strawberry jam can be substituted. The strawberry butter adds an extra special touch and is also delicious on pancakes, waffles, biscuits, bagels or toast. This technique can also be used with cream cheese.

These are best eaten warm straight from the oven with a smear of irresistible strawberry butter melting over them. And they are so easy to make, I’m almost certain you have everything in your pantry right now. Go forth and bake!

Strawberry Butter

Popover (Yorkshire Pudding) RecipeStrawberry Butter Recipe

Printable Recipe

Popovers adapted from Jaime Oliver

*Strawberry jam can be used in place of fresh strawberries. Start with 2 tablespoons, taste and add more if needed.

Popovers with Strawberry Butter

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Comments

  1. Lisa says

    Can you believe I've never eaten a popover before? But, after seeing yours, I want one so badly. Everything about it just shouts eat me, eat me now. By the way, I'll be holding a CSN giveaway on my blog next week Monday, so be sure to check back then for a chance to enter.

  2. Pegasuslegend says

    These look great and I have to admit not a favorite of mine since I always felt they were tasteless, going to have to give yours a try you convinced me! Congrats on making it on PFB next level~

  3. The Homespun Cottage says

    I recently found your blog…and so glad I did! I'll be trying this recipe for Sunday's brunch!Kim

  4. Karen says

    I think I could eat that butter by the spoonful!! It looks delicious. I've always wanted to try making popovers…yours are beautiful! I could see eating more than one of these for breakfast.

  5. Krystal says

    wow, that looks amazing. I love popovers, but I've never tried making them. And with that butter? Yum!-Krystal @ recipesofacheapskate.blogspot.com

  6. Katerina says

    This is a great tip for not deflating the popovers. Indeed they look fantastic. They would go great with strawberry jam as well.

  7. Emily Z says

    Wow, these are gorgeous! I've never made anything like this but they sure look fantastic. And in response to the issue of the peas… I am weird about certain vegetables. It's something I carry from childhood, I guess. I just don't like their flavor most of the time, and especially not if they're mushy, like you said. I also don't always like cooked broccoli but I love it raw. I know, I'm weird! Have a good weekend and a Happy Halloween if I don't talk to you between now and then!

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