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
I found this too eggy and oily. Also, 7/8 cup of flour, like someone first trying to cook would know what that is? Probably not, why not explain it out put the 7/8 cups of flour but say in the recipe that it is 14 tablespoons (or two tablespoons less than a cup)? I don't know why but that really bothered me. The oil was too much, you could cut that back to a half or even less a teaspoon. I heard from my mother-in-law who was raised in England that the pan or tin needed to be very hot and the drippings or fat is what made it the pudding and not a popover (meaning if you only use butter than it is a popover). Her's always came out amazing. Wish I paid more attention while she was alive, now I just try to find one.
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.
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.
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.
