Heavenly Popovers Recipes

HEAVENLY POPOVERS

Steps:

• Preheat oven to 425 degrees. Spray the pan with non-stick cooking spray.
• Mix all ingredients in a medium mixing bowl with a whisk.
• Divide batter and ladle equal portions into each muffin cup.
• Do not leave the batter sit! Bake immediately for best results. (I know this from experience!)
• Check for doneness in 25-30 minutes. Remove when smooth and golden brown. Do not overbake.
• Once removed from the oven, loosen and tilt them slightly to let the steam escape or they will sog out quickly.
• Makes 6. You may need to make a double batch as these will disappear quickly! Figure at least 2 per person.
• Prepare your fried bacon and any other dishes while they are baking so that everything is ready and the table is set when these come out of the oven.
• A specialty pan isn't a complete necessity, but your pop overs will bake higher and be lighter in an proper pan than in a muffin tin.

POPOVERS

Steps:

• Preheat the oven to 425 degrees F.
• Generously grease aluminum popover pans or Pyrex custard cups with softened butter. You'll need enough pans to make 12 popovers. Place the pans in the oven for exactly 2 minutes to preheat. Meanwhile, whisk together the flour, salt, eggs, milk, and melted butter until smooth. The batter will be thin. Fill the popover pans less than half full and bake for exactly 30 minutes. Do not peek.

TRADITIONAL POPOVERS

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Spray a popover pan with nonstick cooking spray. Place pan on center rack of oven and preheat for 2 minutes.
• Blend flour, salt, eggs, milk, and melted butter until it looks like heavy cream, about 1 to 2 minutes.
• Cut chilled butter into 6 even pieces. Place 1 piece of butter in each cup and place pan back in oven until butter is bubbly (about 1 minute).
• Fill each cup half full with batter and bake 20 minutes. Reduce heat to 325 degrees F (165 degrees C) and bake for another 15 to 20 minutes.

POPOVERS

Steps:

• Heat the oven to 240C/220C fan/gas 9. Pour a little oil into the holes of a deep 12-hole muffin tin or 12 popover tins, making sure the oil coats the bases in a thin layer. Slide into the oven for 10 mins to heat the oil.
• Whisk the flour and eggs together in a bowl with a pinch of salt until you have a smooth, thick paste. Slowly pour in the milk, whisking continuously until you have a thin batter that's the consistency of double cream.
• Carefully remove the hot tin from the oven and quickly pour in the batter, filling the tins half full. The batter should sizzle immediately as it hits the oil. Bake for 10 mins, then reduce the oven to 200C/180C fan/gas 6 and bake for 10-15 mins more until the popovers are golden, crisp and well-risen. Serve straightaway.