Popover Pudding with Irish Bacon
- 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.