This week the spam folder’s gift was a recipe for Popovers. I think that’s much better than a nice computer virus, don’t you? Then again, that recipe for German Prune Cake or for Liver Dumplings is better than a computer virus. Nasty things, either making my computer unusable or making it attack other computers. I’m not sure which is worse!
Anyway, this week’s recipe is for Popovers, which is a kind of bread. For some reason I always thought that a popover had fruit in it, but I was wrong. On to the recipe!
Place the popover pan in the oven to heat. When hot start to mix the batter. Place in a measuring cup one egg, then fill with milk. Pour into a mixing bowl and then add One cup of sifted flour, One teaspoon of sugar, One-half teaspoon of salt. Beat with egg-beater until the mixture is a mass of bubbles on top, when the egg-beater is removed. This usually takes about five minutes. Now grease the hot popover pan well and fill one-half full with the batter. Place in a hot oven and bake for thirty-five minutes. Do not open the oven door for ten minutes after you put the popovers in. Opening the door before this period of time elapses prevents the mixture from springing or popping. After twenty minutes turn down the heat to moderate oven to prevent burning and to dry out the centres.
For some reason, I actually own a popover pan. I’m not sure why nor do I know where it came from, but I own one. I swear, sometimes things just appear in my kitchen for no rhyme or reason. I don’t own an egg beater, but the KitchenAid® did it’s job instead. Have I mentioned lately how much I love my KitchenAid®? Best Christmas present ever!
This recipe only made four popovers. Here’s a picture of the batter
And here’s a picture of the final result. Quite pretty, aren’t they?
Fred thought they were quite tasty and asked me to make them again sometime. I wish the recipe made more than 4, but since my popover pan only holds 6, I guess that’s all we get.
Until next time, toodles!