** This is an excerpt from the book Edwardian Cooking: 80 Recipes Inspired by Downton Abbey's Elegant Meals **
There may not be a more quintessential English dish than the classic English popover. It is a perfect combination of a bread and a pastry. It has always been a staple of aristocratic High Teas, filled with either a savory or sweet cream filling. The English version of popovers have a natural crown to them, which is fitting as they were always served when members of the royal family were dinner guests.
If you are a fan of the international television hit Downton Abbey, you have seen popovers many times on the elegant dinner table at the Abbey. You have also seen Mrs. Patmore (the Abbey cook) and her staff preparing them. They are very easy and really take very little time. The main important step to remember is you must pre-heat the popover pan before you pour the batter into the wells. As you are pre-heating your oven, just make sure the pan is in there as well. If you don't have a popover pan, most store which sell kitchen goods carry them and they run around $12.00.
For more on the food of Downton Abbey, visit the free Facebook page called The Food of Downton Abbey!
Ingredients needed to make Classic English Popovers (makes 6):
- 1 cup flour
- 3/4 cup milk
- 3/4 cup cream
- 2 eggs, beaten
- 1/4 tsp. salt
- 1/3 cup ice water
- Pre-heat your oven to 425 degrees. Make sure your popover pan is in the oven while it is pre-heating.
- In a medium bowl, whisk the flour, milk, cream, eggs and salt until smooth.
- Set the bowl aside for 5 minutes.
- Into the batter whisk the ice water until smooth.
- Remove the popover pan from the oven and fill each of the wells about 3/4 full.
- Place into the oven and bake 45 minutes.
- Remove from the oven and then remove the popovers from the pan and let cool on a wire rack.
The internationally bestselling cookbook from Chef Larry Edwards, "Edwardian Cooking: 80 Recipes Inspired by Downton Abbey's Elegant Meals," is now in it's third printing and available worldwide in both hard cover and e-book versions. The paperback version will be released March 4, 2014.