22 responses

  1. Jessica
    February 6, 2013

    My dad used to make popovers sometimes when I was a kid and I loved them. I loved the name of them too, not least because (in my hazy memories of childhood) there was a Winnie the Pooh recipe for them from a mid-century cookbook. Is that possible? (I just searched: yes, it is! http://www.amazon.ca/Winnie-Pooh-Cookbook-Virginia-Ellison/dp/0525423591 There are “Popovers for Piglet” in there.)

    Anyway, what I really wanted to say was that souffle is a semi-regular staple in my house, and this is an enthusiastic but definitely non-professional cooking household. We love souffle, as does my 18-month old son. I think of it as a baked omelette with extra whipped egg whites, and everyone seems to think it’s terribly complicated to make but it’s really not at all. (A “French food is hard” conspiracy, if you ask me.) Guests are always impressed and any leftovers make fantastic lunch the next day.

  2. Julie
    February 6, 2013

    Jessica – I have that book!! My grandparents gave it to me. I think the only recipe I made was honey snow.. but now I have to go look at it again! I also remember poohandpigletpancakes – ah, thanks for the reminder!! I’m going to go find it!

  3. Lyn
    February 6, 2013

    My sister used to make popovers instead of Yorkshire when it was her turn to make dinner as my dad didn’t want us heating the drippings in the oven. I haven’t had them in years. Thanks for the reminder!

  4. jules
    February 7, 2013

    Soooo now what I want even more than popovers is to know what “honey snow” is. If you post it (and maybe poohandpigletpancakes) I could share “Cecily Parsley’s Smooth Apple Cream” from Peter Rabbit’s Natural Foods Cookbook (illustrated by Beatrix Postter).

  5. Joanne
    February 7, 2013

    Awww, honey snow? apple cream? I don’t have any kiddie cookbooks; just and old 1800’s White House cookbook that gives a recipe for rabbit stew–“first catch a rabbit!” Beatrix wouldn’t like that one!

  6. Joanne
    February 7, 2013

    Awww, honey snow? apple cream? I don’t have any kiddie cookbooks; just an old 1800’s White House cookbook that gives a recipe for rabbit stew–“first catch a rabbit!” Beatrix wouldn’t like that one!

  7. Joanne
    February 7, 2013

    oops sorry for the repeat–tried to correct a typo.

  8. Jessica
    February 8, 2013

    Ok, now I need to track down my own (or my parents’ old) copy of the Pooh cookbook. If the popovers weren’t enough of a reminder, the honey snow is a definite incentive! And the apple cream (no rabbits included) sounds fab, too!

  9. jeri
    February 8, 2013

    I made popovers with jam for Christmas breakfast a few years ago, and it was a huge hit. Why have I not made them since? For sure we’ll be having them this weekend.

  10. Heidi M
    February 9, 2013

    Those are the most adorable things I’ve ever seen!
    I’ve got to try this today.
    Julie, when you say “tip them … to help them cool..” what do you mean?
    Tip them a bit sideways but leave them in the muffin pan?
    … the oven is preheating right now!
    Heidi

  11. Julie
    February 9, 2013

    Yes, tip them in their pans a bit so they don’t sweat at the bottom!

  12. Dana
    February 9, 2013

    Thanks for this easy recipe Julie. They tasted great! The problem I had was that as soon as I took them out of the oven, they started to deflate. What did I do wrong?

  13. Teresa
    February 10, 2013

    Hmm, these didn’t really work for me. They were more like little egg coins. And the smoke! Oy! So much billowing smoke as the pan heated! Opening windows in February is not so much refreshing as insane! ;)

  14. Julie
    February 10, 2013

    Oh no Teresa! Yikes! I didn’t get billowing smoke, nor little egg coins.. hmm. I’m not sure what happened! Maybe I’ll do a video so you can see.. the eggs are what make them puff, so it’s not even like your leavening agent could be expired!

    Dana – perhaps they weren’t cooked long enough to get that nice golden crust? They do start to deflate a bit as soon as they come out, that’s natural – some people poke them in their sides with a skewer or knife to allow the steam to escape – but they shouldn’t completely deflate.. the ones above had been out of the oven for awhile before I took the photos!

  15. Cath in Ottawa
    February 11, 2013

    Just made these with my 6yo and they were awesome! Great recipe – thanks!

  16. Laurie from Burnaby
    February 11, 2013

    They’re great! I make them for Yorkshire pudding with roast beef. I know Nigella eats hers with Golden syrup and whipped cream, but I don’t like them like that, I like them with beef gravy and onions :)

    • Julie
      February 11, 2013

      Golden syrup and whipped cream?!?!?!

  17. Heidi M
    February 12, 2013

    Yes Teresa! I had billowing smoke too! and the pan-spray burnt black. I wiped out what I could with a paper towel, then sprayed the mini-muffin tin again and put in the batter.
    Next time I’ll spray right before adding the batter, just to test it.
    My popovers did deflate somewhat.
    I’ll keep on trying until I get it right … such tasty mistakes!
    Heidi

  18. Shelly
    February 15, 2013

    My oil was black also. Is that normal? I dumped it out and resprayed. They’re still in the oven, so we’ll see….

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