Pandora wrote:
> "nancy1" > ha scritto nel messaggio
> ups.com...
> >
> > Pandora wrote:
> >> "sf" > ha scritto nel messaggio
> >> ...
> >> > On Sun, 7 Aug 2005 20:48:47 +0200, Pandora wrote:
> >> >
> >> >> Ohhhhh! Sf! Thank you! Now I understand why they were burnt on the
> >> >> top
> >> >> an
> >> >> raw on the internal base.
> >> >> 1) I haven't preheated the tins;
> >> >> 2) I haven't put the rack on the lower position (I put in the midd=
le)
> >> >> 3) I filled the cups over 3/4 (rather full).
> >> >> But, tell me, Sf. Did you try to make them too, today?
> >> >
> >> > No, but I've made them several times in the past few months.
> >> >
> >> >
> >>
> >> And how they came? How they was internally?
> >> Pandy
> >> >
> >
> > If you want something like Yorkshire pudding that will definitely keep
> > its shape, try Popovers or Cream Puffs...you can fill these, too.
> >
> > N.
> Thank you Nancy1. But haven't they say that popovers and YP are the same
> thing?
> If not I would like a good recipe for popovers, too!!!!
> have you got?
> Thank you
> Pandora.

Well, they're sort of the same and sort of not. They get more dry
inside - huge air pocket in the center - you bake them in a lightly
greased pan, or non-stick muffin tins and they get a lot higher. You
have to bake them on the bottom rack, or the tops will burn, they get
so high.

The below is from the Martha Stewart website - I use her recipe and a
popover pan.

"By adding cheese (such as Parmesan), sugar, or spices to the batter,
popovers can be suited to any occasion. For ease of use, a popover pan
with a nonstick coating is the ideal baking vessel for popovers, but
you can also use six-ounce custard dishes or a muffin tin."


1 tablespoon unsalted butter, melted, plus more for greasing tin

1 cup all-purpose flour

1/2 teaspoon salt

2 large eggs

1 1/4 cups milk

1. Preheat oven to 450=B0. Lightly grease and flour a popover tin.

2. In a large bowl, whisk together flour and salt. In a separate
medium bowl, whisk together eggs, milk, and 1 tablespoon melted butter.
Pour over flour mixture, and fold until just blended.

3. Fill the popover cups two-thirds to three-quarters full.

4. Transfer tin to oven, and bake for 15 minutes. Reduce the
temperature to 350=B0, and bake until well browned and crusty, about 20
minutes. Remove popovers from the oven, and unmold onto a rack.
Puncture the sides with a sharp knife to let steam escape, and serve
immediately."

If you don't serve them immediately, turn them out on a rack to cool
completely. They store nicely for a couple days in a plastic bag at
room temperature. Have fun! You can flavor them with all kinds of
herbs - dill is one of my favorite things to add to the batter.

N=2E