The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Popovers that didn't "pop"

  • Pin It
gardenmama's picture
gardenmama

Popovers that didn't "pop"

I tried my hand at popovers this morning. While tasty, they never did "pop" out of the pan the way they were supposed to. They were more the consistency of muffins.

I don't have a popover pan, so I used muffin tins, but the recipe says you can. I looked in the Joy of Cooking for tips, and the only thing I didn't do was my ingredients weren't at room temperature. The eggs and milk were straight from the fridge. Would this explain the lack of rise? They went into a fully preheated oven.

Any other ideas or tips for perfect popovers?

Floydm's picture
Floydm

I had the same thing happen last time I tried making them too. The only thing I know I changes was to use a metal muffin pan instead of silicone. I may not have had them on the same rack of the oven or had the oven at a slightly different temperature too though.

I don't think I've had room temperature ingredients any time I've made them, either successfully or unsuccessfully. So I am doubtful that was the problem. I'm not sure what was though.

Could larger or smaller eggs make a difference? Who knows...

gardenmama's picture
gardenmama

The recipe I looked at specifically says to use a single weight metal tin, not silicone or double weight (insulated) because they don't produce enough heat to generate the needed steam. I did use a non-stick pan, simply because clean up is easier. Don't know if that makes a difference or not. I could try putting them on a lower rack in the oven. They were kind of right in the middle.

I get farm fresh eggs, so they are kind of all different sizes. I used to largish ones though, since the recipe said "2 large eggs." They did start to rise like little volcanoes, and one of them "popped" a little on one corner.

At least the failures were edible. I also made strawberry-rhubarb jam to go with them :)

qahtan's picture
qahtan

I make Popovers / Yorkshire puddings ( same thing different name)

I don't use milk I use water straight from the tap, maybe just cold, cold eggs, and flour but I was told the secret is let the batter rest a while in the fridge. Don't mix it when it comes from the fridge just a gentle stir, and pour the batter into a preheated tin /pan so that it starts to cook asap..... qahtan

A little story, my Mum used to make Yorkshires and it was a standing joke that part way through the cooking she would at them in the oven through the glass door and always with out fail used to say, "Oh, I don't know whats happened to those Yorkshires", as if they had not risen, of course every one would also look and see them raising beautifully.. Funny thing is I tend to do the same. :-)))) You can see them rising..... Q

gardenmama's picture
gardenmama

I didn't preheat the pan itself. That's a good idea. I get much better cornbread when I preheat the pan, so that makes sense. I kind of let the batter rest, because I was waiting for the oven to get to 450.

I didn't know Yorkshire puddings were a different name for popovers :)

qahtan's picture
qahtan

Hi gardenmama, Well I don't expect many Americans think they are the same either, but I often make my Yorkshires in a popover pan.
And I bet they couldn't tell the difference...

I think maybe rest the batter for at least a couple hours. I make my batter as soon as I get up, and it is not cooked until late afternoon but that long isn't necessary, but any resting time will bring liquid to the top, so just gently stir it back in. qahtan