Sunday night was spent relaxing on the couch watching The No. 1 Ladies’ Detective Agency. All the talk of drinking nice cups of Bush Tea got me thirsty so I jumped up to put the kettle on and fell flat on the ground. I strained something in my foot that left me walking a bit slower than usual for the first half of this week – whatever it was it seems to be getting back to normal fairly quickly. But I did take it easy on Monday and hobbled around the house.
Thankfully my mum was around and got the kids busy in the kitchen so I was able to sit back, watch and taste test. They made Popovers which is very similar to Yorkshire Puddings but baked in muffin tins.
All that is needed is flour, salt, eggs and milk. A very basic recipe for kids to put together but the fun is in the baking. They puff up right out of the muffin tin and turn golden brown and crispy.
When they come out of the oven the popovers need to be pierced with the tip of a sharp knife to allow the hot air to escape. Then when cool enough to handle you can pull them open to expose their hollow interior.
These can be eaten as a sweet or savoury dish depending on what serve it with. Butter and jam is quite typical but this shell like pastry is ideal for catching drizzles of cream or gravy. Obviously not cream and gravy together though.
These individual sized popovers would be perfect to serve alongside a Sunday roast. Otherwise turn it into a dessert or a sweet treat for breakfast with stewed fruits, cream or dusted with sugar.
I cannot resist maple syrup on almost anything and it goes perfectly with these popovers. Whipped cream, a drizzle of maple syrup and a little dusting of cinnamon – it was like having a bowl of pancakes and doughnuts all in one. Scrumptious but not an everyday food.
popovers with maple syrup and cream
150g plain flour
1/4 teaspoon salt
whipped cream, sweetened with a little sugar
Preheat the oven to 230 degrees. Grease a muffin tin thoroughly.
Sift the flour and salt into a large bowl. Make a well in the centre and add the eggs. Use an electric beater to combine the eggs and flour together, slowly drawing in the flour from the edges of the bowl.
When the flour and eggs and smooth continue to beat whilst adding a little milk at a time. Continue to beat until the batter is smooth.
Pour the batter into the prepared tins and bake for 15 minutes. Don’t open the oven until the 15 minutes is up! Then pierce the cooked popovers with the tip of a sharp knife to allow the steam to escape. Eat straight away without delay.