Tuesday, 17 March 2015


I first made popovers 5 years ago. I had lots of milk to clear and chanced upon a popover recipe on the papers. Not knowing exactly how it taste like, I gave it a try as the steps are rather simple with few ingredients. My children love them and they still love them now. They like them with drizzled honey or maple syrup. These popovers are rather plain as there is no sugar in the batter. They go well with butter and jam/ honey/ maple syrup/chocolate sauce/nutella ..etc..  

Popovers (makes 10 pieces)

2 extra large eggs
250ml whole milk
140 g plain flour
1 tablespoon butter, melted and cooled (about 15g)
lemon zest of a lemon (optional)
A good pinch of salt
5 teaspoon of vegetable oil ( for the 10 muffin holes)

Serve with butter and jam/honey/maple syrup/chocolate sauce/nutella

1. Using a blender, blend eggs and milk till smooth. Add flour, melted butter and salt and continue to blend at high speed until batter is bubbly and smooth. This should take about 1 minute.
2. Pour the batter into a jug. Let it rest at room temperature for about 30 minutes or until it is about room temperature.
3. While the batter is resting, scoop 1/2 teaspoon of oil into each muffin hole, leaving the middle 2 empty. Place the muffin pan into the oven and set temperature to 230 degree. (Popovers needs very hot oven).
4. When the oil in the muffin pan is hot ( you can hear some sizzling),  remove the pan from the oven and close the oven door. Pour the batter about 2/3 filled into each of the 10 holes.
5. Bake for about 15-20 minutes till well risen. Reduce temperature to 180 degree and bake for another 5-10 minutes till golden brown.

6. Flip over the popovers onto a cooling rack . Let cool for 2-3 minutes and serve warm with butter and jam or with honey or maple syrup. They do flatten a bit once out of the oven.

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