ENGLISH GRANNY’S POPOVERS

My maternal grandmother, Alicia Birch, was English. She was a master of English cooking: roasts, savory pies, puddings and desserts with really odd names. Popovers and Yorkshire pudding (similar recipe, but made with beef drippings in a pan) were my favorites. My family loves these popovers, and I often serve them to accompany entree salads.

-Rue Richey

Ingredients

5 tablespoons melted butter

2 eggs

1 cup milk (whole milk preferred)

1 teaspoon sugar

Directions

1 teaspoon salt

1 cup all-purpose flour

Preheat oven to 425 degrees. Drizzle a teaspoon or so of melted butter in each up of a 12-cup muffin pan or popover tin and put it in the oven while you make the batter - but keep watch to make sure the butter doesn’t burn or get too brown

Beat together the eggs, milk, 1 tablespoon melted butter, sugar and salt. Beat in the flour a little bit at a time. The batter should be super smooth

Carefully remove muffin tin and fill each cup about halfway. Bake for 15-20 minutes, then reduce heat to 350 degrees and bake for additional 5-15 minutes - or until popovers are puffed and brown. Do not open oven until popovers have baked for at least 25 minutes. Remove from pan immediately and serve hot. Also good with jam or fruit preserves