Perhaps it’s been too long since I’ve eaten a popover – a light and crispy eggy bread – but I couldn’t remember how it was supposed to turn out, as I set out to bake Martha Stewart’s recipe.
Some preliminary thoughts:
- I don’t have a specific popover tin, which Martha highly recommends, seeing as the tin is designed such that each cup is taller than it is wide to help with the vertical rise of the batter. Subsequent research shows that you can make popovers in any container really.
- The popovers are best served immediately out of the oven as they will start to deflate as soon as they are out.
- They rise from the interior steam, since the batter is so soupy – leaving a hollow middle and flakey exterior.
- Popovers are called Yorkshire Pudding in Britain and usually eaten with a roast or meat and gravy. I made mine for breakfast, but I think they would have been better suited to a meat dish.
- Martha Stewart’s recipe calls for powdered sugar, since I guess in the US it’s more typical to have a sweeter version than in Britain. Frankly I couldn’t taste any sweetness in my outcome, and further investigation shows many many recipes that don’t have any sugar…and so if it’s not actually sweet, why bother adding the extra sugar calories? Skip the sugar.
I easily made the batter since it’s very few ingredients: mostly eggs, milk and a bit of flour.
I tested three different vessels: 1. a mini muffin tin, 2. a larger ramekin (small dish) that I typically use for souffles or chocolate lava cake, and 3. a coffee mug.
Let’s start with the most obvious fail: the coffee mug. Remembering that there are all these “mug microwave brownie” recipes floating around, I thought, maybe I can make the popover in the microwave too!
Well just no.
The whole thing rose sky high – almost straight out of the mug! But there was no way that it was going to crisp the outside (duh) and the end result was basically a rubbery omelette.
Now let’s move to the not-so-obvious fail: the mini muffin tin. There is a photo in Martha Stewart’s Baking Handbook of the final popovers’ exteriors, but no interior shots. So I thought the insides were supposed to be dry and bread-like, perhaps more like a brioche.
I used 1+ tablespoons of batter in each mini muffin cup, and they rose beautifully. When the tops were golden brown, I took them out of the oven and bit into one. It seemed underdone to me. A definite egg flavor, and even though there was the desired hollowness to the center, I wasn’t quite sure if the whole thing was “correct.”
See how eggy they look even here? Like little omelettes!
So I popped them out of the tin and threw them back into the oven on a baking sheet.
Well, if it wasn’t a fail before, it was a definite misstep at this point. The outsides burned and the insides didn’t seem any more cooked through.
Further research leads me to believe that indeed the insides are supposed to be kind of wet-looking. Maybe it was an unexpected success and I just don’t LIKE popovers? Could be. I have a friend-date to go to an NYC restaurant whose popovers she loves – some hands-on research will ensue and I’ll keep you posted!
And then there was the large popover in the ramekin made with 10 tablespoons of batter – double the suggested amount from Martha. I let it bake 40 minutes – 10 minutes past the normal cook time – just to be sure.
The outside looked awesome – toasted and with an odd shape, just like many of the photos in the cookbook and on the internet. The inside was hollow and the dough seemed to be moist but a bit more cooked through, which I appreciated. The downside to this vessel was the fact that the sides and bottom COMPLETELY stuck, even with a liberal butter coating. Hmmmmmm….I’ll have to dig a little deeper here to see what I can do to remedy that. Any thoughts?
I can easily try this out again with some tweaks, given the quick and simple nature of the recipe and ingredients. In the mini-muffin tin, I would probably look to bake them initially a hair longer (maybe 15 minutes instead of 11) to try to dry out the insides a touch. I could also see myself making big ones in ramekins at dinnertime to be served with a roast….once I get a handle on the sticky bottoms.
Popovers to be revisited. Suggestions welcome!