Herb Popovers

Preparation info
  • Makes


    • Difficulty


    • Ready in

      40 min

Appears in
American Baking

By Patricia Lousada

Published 1986

  • About

Popovers were originally made in special cast-iron pans. The batter was poured into the sizzling hot pan and baked in a very hot oven, in a similar way to Yorkshire pudding. Fortunately, popovers pop just as successfully in ordinary bun tins, starting off in a cold oven! No excuses to prevent you enjoying them at any meal, as they are enjoyed in the States.