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Popover Pudding with Irish Bacon
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Recipe Information
Variation of tasty English favorite, Toad in the Hole, and combines a creamy bread-pudding batter with sausage or ham.



  • 2 cups (475 ml) whole milk
  • 4 large eggs
  • 1-3/4 cups (425 ml) all purpose flour
  • 1-1/4 tsp (6 ml) salt
  • 1 large bunch fresh chives
  • 1 pound sliced Irish bacon, or canadian bacon (if using canadian bacon, use an additional 1/4 cup (60 ml) oil, since Irish bacon has more fat that is necessary for this dish)
  • 1/4 cup (60 ml) vegetable oil (or more)
  • In a blender, blend the milk, flour, eggs and salt until smooth.
  • Transfer batter to bowl.
  • Chop enough chives to measure a half cup and whisk chives into batter.
  • Cover batter and chill at least one hour up to one day.
  • Preheat oven to 400 degrees (200 C.).
  • Trim fat from bacon and cook fat over low heat in a large skillet until fat is rendered and solids are golden brown.
  • Discard solids.
  • Saute bacon in remaining fat over high heat until done; remove and set aside.
  • Pour the remaining fat into measuring cup and add enough enough vegetable oil to measure 3/4 cup (175 ml).
  • Pour the oil into a baking dish, 13 x 9 inch, and heat in oven for five minutes.
  • Quickly arrange bacon in dish and pour the reserved batter over.
  • Bake pudding in middle of oven until puffed and golden brown, about fifty minutes.

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