Posts Tagged With: Popover

286/365: National Yorkshire Pudding Day

You’ll want to pop over to the oven and bake up a fresh batch of today’s celebrated food. October 13th is National Yorkshire Pudding Day!

We’ve already celebrated this holiday twice. Sort of. American popovers are basically identical to Yorkshire pudding, and we’ve made them with blueberries and cherries. Both times, they were delicious. But the dish is native to England, so this is our chance to pay homage to our friends across the pond. The first recipe appeared in The Whole Duty of a Woman, published in 1737; this feminist manifesto was a guide for women, teaching them how to behave around men, among other topics. Because women belonged in the kitchen, recipes were included, such as a “dripping pudding” featuring a pancake-like batter. Ten years later Hannah Glasse – sort of a Victorian era Martha Stewart, if you will – published her own recipe in The Art of Cookery Made Plain and Simple, renaming the dish Yorkshire pudding. It became a British staple, traditionally served alongside a Sunday roast, where it was used to scoop up gravy for the meat. In 2008, the Royal Society of Chemistry declared, “A Yorkshire pudding isn’t a Yorkshire pudding if it is less than four inches tall.” Many a London housewife has since been surprised by a ruler-yielding intruder in the kitchen who hands out citations for those puddings that don’t rise to tall enough heights.

I wanted to celebrate with a whole ode to the English Sunday roast. It was too perfect not to, considering that this holiday actually happens to land on a Sunday this year, so that’s exactly what we did. Roast beef, mashed potatoes, salad…and Yorkshire pudding for scooping up the gravy. I’ve gotta hand it to those Brits: they’re onto something. The Yorkshire pudding was bloody good, mate!

National Yorkshire Pudding Day

Categories: Pastry | Tags: , , , , , , | 2 Comments

244/365: National Cherry Popover Day

Pop on over to the oven today and bake up today’s tasty, puffy treat. September 1 is National Cherry Popover Day!

On a personal note, September is going to be an exciting and busy month for us. Tara and I are getting married on the 14th, and two weeks later, I’ve got a work commitment involving a four-day symposium that will keep me away from home for a significant portion of time. But we’ve come this far, and I’m sure we’ll persevere and cross another successful month off our list in 30 days, despite the other challenges headed our way.

We were excited for this holiday, because earlier in the year we celebrated National Blueberry Popover Day, and were pleased with the results. Not only did I bake them from scratch (a feat in itself, as I rarely baked anything at the start of this challenge), but they turned out fluffy, moist, and delicious. Popovers are the American equivalent of Yorkshire pudding. I talked about that (and a lot more) in our earlier post, so click on the link if you want to read up on the history of the popover.

Once again, we decided to make these from scratch. We used the same recipe as before, but substituted (canned) cherries for the blueberries. They turned out just as good!

National Cherry Popover Day

Categories: Pastry | Tags: , , | 3 Comments

69/365: National Blueberry Popover Day

If you lived nearby, we’d invite you to pop on over to help us celebrate today’s food holiday: it’s National Blueberry Popover Day!

Popovers are light, hollow rolls similar to Yorkshire pudding, a staple of British cuisine since the 17th century. They are named because the batter “pops over” the top of the muffin tin while baking. Yorkshire pudding was created in order to use up the excess pan drippings from roasting meat; this was added to the batter, and the rolls were originally called “dripping pudding.” American popovers were originally cooked the same way: settlers in Portland, Oregon lined custard cups with a batter that contained meat drippings, garlic, and herbs. These were coined Portland Popover Pudding. Nowadays, popovers are made without pan drippings or herbs; butter is the preferred ingredient. American poet Ogden Nash once wrote,

Let’s call Yorkshire pudding
A fortunate blunder:
It’s a sort of popover
That turned and popped under.

Clever, that guy.

We had a three-hour drive home from Seattle today, and then had to make a trip to the grocery store. Despite our busy schedule, I still found time to make blueberry popovers from scratch. Yes, me…not Tara. This is huge, because I am not a baker. The chocolate souffle challenge was my first attempt at baking something for the blog, and you might recall I lost miserably to my fiance. I was determined to do these popovers on my own though, and the recipe was pretty straightforward. To my surprise and delight, they turned out very good. Light and airy, with just a touch of sweetness. A little bit of powdered sugar on top brought all the flavors together. I am excited, because this means I can bake!! 


  • 3 whole eggs
  • 1 cup milk
  • 1 teaspoon vanilla
  • 5 Tablespoons sugar
  • 1 cup all-purpose flour
  • 3 Tablespoons butter
  • 1/2 cup blueberries 

Preheat oven to 375 degrees. Divide the butter into the 6 cups of your popover pan. (If using a muffin tin, you will need to use all 12 cups. Just divide the butter up evenly.) Place the pan in the oven for 3-5 minutes while you are making the batter. In medium bowl, beat the eggs with the milk, vanilla, and sugar, then whisk in the flour. Pour the batter into the butter-filled cups, then evenly add a few blueberries to each cup. Return to the oven for 5 minutes, then reduce the temperature to 350 degrees and continue to bake for another 25 minutes. Popovers will be tall and gorgeous just out of the oven, but they shrink very quickly. It doesn’t affect the taste. Serve with a sprinkling of powdered sugar and maple syrup.

I can bake!! Blueberry popovers are light and airy, and delicious.

I can bake!! Blueberry popovers are light and airy, and delicious.

Categories: Pastry | Tags: , , , , , , | 4 Comments

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