Popover

Popover is a type of baked bread product that originated in the United States. It is light, hollow roll made from an egg batter similar to that of Yorkshire pudding, typically baked in muffin tins or dedicated popover pans, which have straight-walled sides rather than angled.

Popovers may be served either as a sweet—topped with fruit and whipped cream for breakfast or with afternoon tea— or as a savory dish, with meat or vegetables.

History[edit | edit source]

The name "popover" comes from the fact that the batter swells or "pops" over the top of the muffin tin while baking. Popovers are a variant of Yorkshire pudding and similar batter puddings made in England since the 17th century.

The oldest known reference to popovers dates to 1850. The first cookbook to print a recipe for popovers was M. N. Henderson, Practical Cooking, 1876.

Preparation[edit | edit source]

Popover batter is made with flour, salt, eggs, and milk. The batter is beaten until the mixture is the consistency of heavy cream. The popover pan is preheated in the oven, then the batter is added to the hot pan. The popovers are baked at a high temperature until they have risen and become golden brown.

Variations[edit | edit source]

There are many variations of the popover recipe. Some recipes call for the addition of sugar or cheese to the batter. Others suggest using a flavored milk, such as buttermilk or chocolate milk. In England, Yorkshire pudding is often served with roast beef and gravy and is a staple of the British Sunday lunch.

See also[edit | edit source]

Popover Resources
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