Appears in
Oxford Companion to Food

By Alan Davidson

Published 2014

  • About

popover an American favourite for breakfast and to accompany meat dishes, closely resembles a small yorkshire pudding and is made with a similar batter (similar also to that used for pancakes). Popovers are baked in patty tins or custard cups in a hot oven. They earn their name (which first appeared in print in 1876) by a tendency to swell over the sides of the tins or cups while they are being baked.