Popover Pudding with Irish Bacon
This recipe is a variation on the classic English dish toad
in the hole, which combines Yorkshire pudding batter with English
sausage. If desired, you may substitute Canadian bacon for the
Irish bacon called for. You will need to sauté the Canadian
bacon in 1/4 cup additional vegetable oil because it does not
contain the same amount of fat as Irish bacon.
- 2 cups whole milk
- 4 large eggs
- 1 3/4 cups all-purpose flour
- 1 1/4 teaspoons salt
- 1 large bunch fresh chives
- 1 pound sliced Irish bacon*
- About 1/2 cup vegetable oil
* available at many supermarkets
- In a blender blend milk, eggs, flour, and salt until just smooth.
Transfer batter to a bowl.
- Finely chop enough chives to measure 1/2 cup and whisk into
- Chill batter, covered, at least 1 hour and up to 1 day.
- Heat oven to 400 degrees F.
- Trim fat from bacon. In a large nonstick skillet cook fat over
low heat, stirring occasionally, until most of fat is rendered and solids are golden brown.
- Discard solids and increase heat to moderately high. Heat
rendered fat until hot but not smoking and sauté bacon in batches until just golden, about 1 minute on each
- Transfer bacon as cooked to paper towels to drain. Pour rendered
fat into a measuring cup and add enough oil to measure 1/2 cup total.
- In a 12 x 2-inch enameled cast-iron casserole (3 1/2-quart) or a
13 x 9 x 2-inch glass baking dish heat oil mixture in middle of oven 5 minutes.
- Quickly arrange bacon evenly in casserole or baking dish and pour
batter over it.
- Bake pudding in middle of oven until puffed and golden brown, about
Yield: 8 servings
Source: Gourmet - December 1998