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.
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!
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.
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