Popovers
New England’s puffy, hollow eggy rolls that soar up the tin: crisp outside, custardy inside and perfect with butter and jam.
Ingredients
- 4 large eggs, at room temperature
- 480 ml whole milk, warmed slightly
- 250 g Plain (all-purpose) flour
- 1 tsp Salt
- 2 tbsp Butter, melted
- 2 tbsp soft butter, for the tin
Method
- Whisk the eggs and warm milk together, then whisk in the flour, salt and melted butter until smooth. The batter should be thin, like cream. Rest it for 30 min at room temperature.
- Meanwhile, heat the oven to 220°C (200°C fan, 425°F) and generously butter a 12-hole popover pan or deep muffin tin. Put the tin in the oven for the last 5 min to get hot.
- Pour the batter into the hot tin, filling each hole about half full.
- Bake for 20 min without opening the oven door, then lower the heat to 180°C (160°C fan, 350°F) and bake for 15–20 min more, until tall, deep golden and crisp.
- Pierce each popover with a small knife to let the steam out so they stay crisp. Serve hot with butter and jam.
Tips
- Opening the oven early makes them collapse; use the oven light instead.
- Room-temperature eggs and warm milk give the biggest rise.
Sources
Written in our own words after cross-checking these recipes:
Open Popovers in Nouns Cooking