This might be the most controversial recipe I’ve posted. What I’ve done is a perfect Halloween week recipe: a dark, sinister twist on an aged, revered recipe. What’s so frightful? Well. I’ve sweetened popovers.
If you haven’t fallen out of your seat, you might not have grown up with British-influenced food. A popover is the American answer to the traditional British Yorkshire pudding. Popovers, or Yorkshire puddings, are buttery, crunchy egg-based rolls served hot, traditionally with roasts. To the Brits, a sweet popover is roughly comparable to meat-flavored frosting. It’s unnatural and slightly grotesque. To me and Husband, though, they’re pretty awesome.
But, since I’m such a kitchen daredevil, I’ll say this: this recipe is good. Quite good, actually. They’re wonderful on these dark, chilly autumn mornings. It’s also a perfect way to use up any leftover pumpkin puree. The key to a good popover is to make sure that your tin is very hot. I let the tin preheat in the oven while I’m cooking.
- 2 large eggs, room temperature
- 1 cup milk
- 1 tbsp. melted butter
- 1 cup all-purpose flour
- 1/4 tsp. each salt, nutmeg, and valencia orange peel
- 1/8 tsp. cloves
- 1/2 tsp. cinnamon
- 1/2 tsp. vanilla extract
- 1/4 cup pumpkin puree
- 1 tbsp butter, cold
- Confectioner’s sugar, to serve (optional)
- Preheat oven to 375. Place a popover tin or muffin tin in the oven to heat.
- Whisk together egg, milk, vanilla extract, pumpkin puree, and melted butter.
- Add flour and spices. Whisk until mixed, but slightly lumpy.
- Remove tin from oven. Cut cold tablespoon of butter into chunks and divide evenly among wells.
- Place tin back in oven for a minute or so, until butter is melted.
- Once the butter is melted, add the batter to the tin. Each well should be approximately 2/3 full.
- Bake for 20-25 minutes. When popovers are fully cooked, they’re slightly browned on the edges and separate from the sides of the tin.
- Serve piping hot with powdered sugar scattered on top, preferably with a cup of tea or coffee.