My Nana made the best popovers ever, but she calls them Yorkshire Puddings. These crispy, eggy treats are perfect with a sunday roast or on there own. This is the first time I’ve made Popovers and they turned out perfectly.
I found the recipe here at The Kitchen blog.
Makes 12 small popovers
1 cup milk
3 tbls salted butter, melted
1 cup flour
Make In a blender, blend the milk, eggs, and one tablespoon melted butter until completely combined. Add the flour, Blend until bubbly.
Heat the oven to 250C let batter rest while the oven heats. This gives the flour time to absorb the liquid and gives the popovers a better texture.
Put the muffin pan in the oven for 2 minutes to warm. Remove from the oven and divide the remaining 2 tablespoons of melted butter between the cups. Blend the batter one more time to froth it up again and then fill each cup halfway.
Place the pan back into the oven and bake for 15 minutes. Do not open the oven door during baking, this causes the popovers to deflate.
Without opening the oven, turn the heat down to 180C and bake for another 15 minutes. Once done you can open the oven door and take out the popovers.
Turn the popovers out onto a cooling rack. Prick the bottoms with a knife to allow steam to escape.