126 You Batter Tell Me Where You Went - Puddin'

We still have all the puddings - we just came up with more awsome names for them.  Popover is way more awesome than "drippings pudding" and nobody ever turns down a proper coconut cream pie.  And it's nice to not get confused over whether that pudding on the table is a sweet one or is it actually sausage.  That's right - America became the disambuigation machine for puddings.  You are Welcome.Now for some Recipes - Popovers:thoroughly grease a muffin tin (12 small or 6 jumbo)4 large eggs1 ½ Cups of milk½ teaspoon of salt.mix well with beaters or in a blender1 ½ cups of flourmix in thoroughlyMelt 3 tbs of fat and cool slightly - add it inmix or blend until frothy.Take top racks out of the oven so the puffs can rise.Let batter sit 15 mins while heating the oven to 450F/230CBake for 20 minutes at 450F/230C. Turn the oven down to 350F/180C and bake another 10 minutes. Adjust the time up for a single pan pudding, Adjust the times down for a 12 muffin tin version.  Thank goodness for oven windows and lights.  Bake 'til  puffy and browned is still the goal.  If you want to retain the puff – pierce puffs with a knife to stop deflation.Try Cornbread Bread Bread Pudding with Pineapple, Pecans & a sauce of Butter, Brown Sugar & Rum- follow this link to a good basic pudding with a boozy sauce, but sub in the right stuff!  I cut the sugar in 1/2 and sub in brown sugar. Breadpudding with Whiskey Sauce & FruitMusic Credit: Fingerlympics by Doctor TurtleShow Notes: https://thehistoryofamericanfood.blogspot.com/Email: TheHistoryofAmericanFood at gmail dot com Threads: @THoAFoodInstagram: @THoAFood& some other socials... @THoAFoodMusic Credit: Fingerlympics by Doctor TurtleShow Notes: https://thehistoryofamericanfood.blogspot.com/Email: TheHistoryofAmericanFood at gmail dot comThreads: @THoAFoodInstagram: @THoAFood& some other socials... @THoAFood