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Golden Popovers – Baked in a Jar
This baking in a jar trend got me thinking – it might be a perfect solution to my popover problem. It’s not a problem with the popovers per se, but my method of baking them. I’m lured by the appeal of the popover pan – like a muffin pan, with higher sides – each time I see one, but can’t justify the space it would take up in my kitchen. Yes, you can bake them in muffin cups, but then what you really have is Yorkshire puddings. Not that there’s anything wrong with that, but it seems weird to serve them with butter and jam – they make me want roast beef and gravy. Enter the idyllic tall glass jar. Which I have plenty of.
The great thing about glass jars is that they hold onto heat well – ideal, since one of the tricks of high, poufy popovers is to preheat the vessel they bake in, and pour in the easy, eggy batter while it’s still hot. Baked in jars, popovers stretch to pop over the top of the jar, sometimes creating narrower middles.
Once you get the hang of it, popovers are simple to whisk together – the batter is similar to crepe batter, made by whisking flour, eggs and milk. They bake up high and crusty, with soft, eggy insides. Warm popovers are wonderful served for breakfast or at a tea party with butter, jam and clotted cream, or instead of bread or biscuits alongside soups, stews and chili. They even go well in a lunchbox for kids who like soft buns and other bready things.
Popovers Baked in a Jar
butter
1 cup all-purpose flour
1/4 tsp. salt
1 cup milk
2 large eggs6 250 mL glass canning jars
Preheat the oven to 400° F. Place six 250 mL jars onto a rimmed baking sheet, spray their insides with nonstick spray and put a small dab of butter into each. Put the sheet of jars into the oven.
In a medium bowl (preferably one that pours) whisk together the flour and salt. Whisk in the milk and eggs until smooth, with a few lumps remaining. (Don’t worry, they’ll work themselves out in the oven.)
This should take enough time for the jars to get nice and hot. Carefully take the sheet of jars out of the oven and quickly pour the batter into them, dividing it among them. Put them back into the oven immediately and bake for 25-30 minutes, until puffed and golden. Eat hot. They will shrink as they cool. Makes 6 popovers.
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11 Comments
Aimee @ Simple Bites commented on Apr 13 11 at 2:04 pmYum! This is brilliant, Julie. I’m about to go thaw my last grass-fed roast beef just so I can make these to go with!
Sean commented on Apr 13 11 at 3:12 pmEver since being diagnosed with Celiac disease 2 years ago I so very much miss the yorkshire pudding with roast beef. As I always made my gravy with cornstarch anyway, getting rid of the yorkshire was the only adjustment I had to make.
I’m going to substitute my GF flour mix straight across for the all-purpose flour and give it a go! The worst that can happen is they fail. Thanks!!
Brooke commented on Apr 13 11 at 3:56 pmI’ll trade you one cake-in-a-jar for two popovers-in-a-jar. That’s fair exchange, right? I’m wondering why the two of us didn’t buy stock in the mason jar industry. We’d be billionaires by now!
JulieVR commented on Apr 13 11 at 5:12 pmSean – let us know how it goes!!
the urban baker commented on Apr 13 11 at 5:43 pmi love food in jars… but popovers – brilliant!
Lisa T. commented on Apr 14 11 at 6:10 pmWhat a genius idea! I keep forgetting to go to the store to buy a popover tray but now it looks like I won’t have to. Thanks for the great baking tip!
Katherine commented on Apr 15 11 at 11:39 ammy jars are too big (1pint) or too small (1/2 pint) any suggestions ? 250 ml equals 8 oz / maybe use the smaller jar and less popover batter ? since yorkshire pudding is usually made in muffin tins ? thanks
JulieVR commented on Apr 15 11 at 11:45 amI’d use the smaller jars for sure – 1 pint is too big. Half a pint is a cup, which is 250 mL. Let us know how it goes!
Katherine commented on Apr 15 11 at 7:27 pmi wanted to try the latest food fad, pies baked in a jar, so i thought the popovers a simple solution / they came out okay but three jars cracked / the batter too cold apparently for the hotness of the jars / cracked or not they did bake up cute and golden and i took a their picture / popover tins are not on my wish list / smile
Holly B commented on Feb 21 12 at 6:28 pmjust stumbled on your popover recipe and I had to say something about popover pans. I held off getting one for a long time. Then I realized I avoided making them because the custard dishes or muffin pans were so tedious to clean-up afterwards, even with the butter pre-melted and all that. Even though my kitchen already had a few one-up type things, I bit the bullet and bought 2-six cup non-stick metal popover pans from Amazon (Chicago Metallic I think?) and I haven’t looked back since. They are great. I store them on their side so they don’t take up that much storage space. I make popover so much more now (in my blender usually), plus it’s great for a crowd since 12 can still come out at once, both pans fit in the oven side by side. And clean-up really just requires a quick wipe out and stack together. Now I’m really tempted by the mini popover pan for appetizers and such. plus I’m sure my kids would like tiny small too. : )
Thanks for sharing your great recipes!
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