Curious, re: your Yorkshire popovers...

M

marilynfl

Moderator
I noticed that you baked them in a 9" square pan. All the ones I ate in England looked like they were individually baked in a deep muffin mold, so I assumed the batter needed close contact with hot metal to help the rising/gluten setting effect.

Do you think that might have impacted why yours didn't rise as much as you thought?

 
I think that's part of it, I also used a Corningware dish, pic in magazine showed a dish, then I

didn't get the dish hot enough in the oven and the batter had been refrigerated. I'm sure individual metal pans would have worked better.

 
My MUM always cooked Yorkshire pud in an old pyrex glass rectangle dish....

I used to crawl at the brown burn stains on the outside from the fat. These were never really washed off. Later she used a ceramic dish same sort of shape.
Whatever, her puds rose and rose. They were to die for, so was her gravy.
She always used 'grease' ! Usually left over bacon fat kept in a bowl in the fridge and made it smoking hot before pouring in the "well-stood batter". My friend in England uses much the same sort of dish, carries out her receipe much the same way and her puds rival my MUMS.
Mine, the sprogs say, are as good.
I never think so, prolly because of the gravy which I tend to make with less fat and salt these days.

 
Then it must be I didn't get it hot enough, and as I said, my oven is slow. I'm compensating now.

 
OK! That's it! I am just going to HAVE to make another full batch and i suggest

you do the same!!!NOW you are really making me hungry!-


Lets see, I have bacon Oh and Pancetta too! (TJ's has chopped pancetta in a little package recently for CHEAP!)

I'm going out first thing in the morning to see how my sage weathered the recent windstorms....

 
I just had to make another batch too. this time I only lowered the oven temp to 400 and

they turned our puurrrfect! :=}

 
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