These are quite heavy and very egg-y compared with my English Nana’s recipe which calls for 1/2 cup each water and milk and 2 eggs. And we always use butter. Using fat was something she thought poor people used because they couldn’t afford butter and it just wasn’t proper, lol. When I make them with Nan’s recipe, they come out already in the shape of cups. There’s no poking needed, and it’s light and crispy yet still very soft. These are ok, though.
The only change i made was that i HALVED the recipe tthey turned out beautifully! I used the leftover prime rib roast from Chef John as well!
Perfect just they way my dad form London made them......nice tip with putting in an air vent at the end
Came out just as promised. I would use less oil in the muffin tin, mine were probably smaller than most and I had a lot of oil left. They taste delicious
It was awesome. I read somewhere if you don't have beef fat that you can use butter instead.....but I haven't tried it yet.
The insides turned out undergone, though the edges were brown. Perhaps the batter was a bit thin, but I'll try cooking them a little longer at 380F next time to see if they cook through better. Otherwise, liked the recipe.
Followed recipe exactly. Impressed with the results. I'm teaching my cook to make popovers and this recipe is the one I'll be using . Although I think I'll cut the time by 5 mins.
I've made them twice, and they came out perfect both times.
I made this, halving the recipe. They turned out beautifully and we were very happy with them. The drippings from the roast gave them a lot of flavour. I will definitely make them again.
I did use 2% milk because we didn’t have any whole milk, but that didn’t seem to cause any problems.