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Bread & Pastries/Sticking popovers

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Sharon wrote at 2009-04-11 02:38:54
I agree, hot is very important! My mother has been making Yorkshire Pudding for years (basically a giant popover) and always in her cast iron skillet. Drippings from the roast beef are poured into the hot skillet to coat and then back into the hot oven while Yorkshire mixture is made. Mix is poured into the hot skillet and then right back into the oven, and no peaking or you're guaranteed a flop! Yorkshire is always the last thing cooked before the meal goes to table (while the roast rests). The recipe is from my Dad's mum, born in Birmingham, England. And if there's one thing the English know...it's their Yorkshire Pudding!

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Elyse Grau

Expertise

I can answer any questions about baking. The only thing I'm not too good at is baking pies, nor do I know much about high altitude baking.

Experience

I have been baking for over 30 years. One of my hobbies is creating recipes, most of those for baked goods. I made my own wedding cake. Currently I prefer to bake healthier things. I use a lot of whole wheat and other whole grain flours, and prefer to use less sugar or sugar substitutes in my baking. I do a lot with fruit.

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Hobby Farms Home Gardening How-to BackHome Creswell Chronicle

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