These are officially the most terrifying things I’ve ever made.
I actually Googled ‘popovers’ multiple times to figure out why mine looked like these monstrous bits of dough puffing up in the oven like there was no tomorrow. And why they went sort of flat when I pulled them out. And whether they were supposed to be completely hollow. And whether it was ok that they were bottomless (so weird!!).
Apparently, all of that nerve-wracking popover behaviour is some sort of right of passage. Everyone seems to have their own story. Tall popovers, hollow popovers, bottomless popovers, crispy popovers, soggy popovers.
I read A LOT of popover stories. This is mine 🙂
I came across a recipe for popovers on Joy the Baker and they looked so darn good, I had to try them. Because they just looked like nothing I’d ever seen before, I read up a lot, but only after making them. I realised room temperature milk and eggs do help, and not letting the popovers sit out for too long after baking retains their puffiness. I was simultaneously making chocolate chip cookies so I did ignore the popovers for just a bit, I confess.
DO NOT OPEN THE OVEN DOOR WHILE THEY ARE BAKING. I found so many blogs screaming this instruction, that I’m going to do it too. Popovers rely on steam to get all puffy, lose their minds and rise all over the place. Opening the oven door too early will cause them to go flat way before they should. For this reason, they are best eaten pretty much as soon as they are out. By the time I was done shooting these, they had sadly gone cold, but can be warmed up in an oven easily.
Popovers are eaten as Yorkshire Puddings, with jam and butter, with whipped cream, or even made savoury with cheese. These little guys are a cinnamon sugar version and totally awesome. I’d suggest serving them with melted butter and more cinnamon sugar on the side, since dunking and eating is a highly underrated activity.
The bottomline is they should be light, airy, definitely hollow, maybe bottomless and downright delicious with butter drizzled all over 🙂
The next time I make these, I might bake them a little longer than the recipe stated. Just for more crustiness on the top and to prevent them falling as quickly. Till then, a cup of coffee and a hot popover is still the best 🙂
I adapted and halved the recipe to make 6 popovers; multiply the proportions as desired.
What you’ll need:
1/2 cup whole milk, room temp
1 large egg, room temp
1 tsp vanilla extract
1/2 cup flour
1 tbsp caster sugar + 2 tbsps for topping
1 tsp cinnamon powder + 2 tsps for topping
2 tbsps butter for topping
What to do:
1. Grease a muffin pan with 6 moulds. Preheat the oven to 230 C. I also read that preheating the muffin pan results in better popovers.
2. In a large bowl, mix the milk, egg and vanilla together till properly combined.
3. Add the sugar and then sift in the flour and cinnamon. You could combine the dry ingredients separately first as well, but this shortcut saves dishwashing 🙂
4. Mix the batter well till no lumps remain. It should be smooth and runny.
5. Pour the batter into the muffin pan, filling each mould only halfway or less. Bake for 15 minutes and watch them get seriously tall and puffy. Lower the oven temperature to 175 C (with the muffin pan still inside and the oven door shut) and bake for another 15 to 20 minutes until the tops are browned. While the popovers are baking, combine the cinnamon and sugar for the topping.
6. Remove from the oven, and lightly spread the butter on each one, watching it melt away. Sprinkle generously with the cinnamon sugar and eat hot hot hot!