Cook this: popovers (or, Mother’s Day treat breakfast)

Here in Australia, this weekend we’ll be celebrating Mother’s Day. And being a mum to two little fur babies who aren’t capable of making me breakfast in bed, I’ll be making my own.

I saw this recipe aaaaages ago on Namiko’s blog, JUST ONE COOKBOOK, and saved it with every intention of making it ASAP. And then, of course, I promptly forgot about it. Because, life. I actually haven’t been baking much lately, but I’d to try and get back into it a little, and Nami’s recipe looked like the perfect place to start. I adapted it to make it a sweet bread rather than a savoury, because treat yoself.

Realllly easy, super delicious, and a bit more special than regular bread, so it feels like a proper treat. They come out with a nice crust, but are super light inside. Namiko recommends slathering them in strawberry butter, but I have a jar of apricot jam that my auntie made for me, and that went just perfectly with my popovers! Here’s my adapted version…

Ingredients (makes 8):
• 1¾ cups milk
• 2 cups plain flour
• pinch of salt
• ½ tsp baking powder
• 1 tbsp caster sugar
• 3 large eggs, at room temperature

 

Method:
1. Pour the milk into a small saucepan and warm over very low heat – more than lukewarm, but not so hot it burns your finger when you test it.

2. Combine the flour, salt, baking powder and sugar in a large bowl, and set aside.

3. Beat the eggs with an electric mixer on medium speed for a few minutes, until paler and frothy/foamy.

4. Then turn the speed to low and slowly add the warm milk as you continue to mix.

5. Next, add the flour mixture, a spoonful at a time, and beat on medium speed for another few minutes, until well combined. You may need to scrape the sides of the bowl down if the flour starts the build up.

6. Now the easy part – set the batter aside to rest at room temperature for an hour.

7. When you’re ready to bake, preheat the oven to 230°C and place 8 extra large silicon cupcake cases on an oven tray. You can purchase popover pans online or use large muffin trays, but this mixture is sticky and the silicon cases are WAYYY easier to clean up!

8. Fill the cases almost to the top, and bake at 230°C for 15 minutes. Then, turn the temperature down to 190°C and bake for a further 30 minutes. Pop them out of the cases, smother them in butter or jam or cream or whatever else you’re feeling, and enjoy!

Advertisements

Join the conversation :)

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s