Anyone that knows me knows I have an insatiable obsession with Yorkshire Puddings! And when it comes to cooking these delicious pillows of crispness I am strictly a traditionalist – one tried and trusted recipe every time. However, this normally means I only get the opportunity to eat them with Sunday lunch.
Rather ignorantly, I never appreciated that popovers were simply flavoured Yorkshire puddings; not dense, heavy muffins. Now I have the perfect excuse to adapt them to every meal!
I stumbled across this recipe in the latest edition of Bon Appétit and had to give it a try. Served with a parma ham, manchego and grilled pear salad they were absolutely delicious. They would also go fantastically well with roasted lamb. The combination of spicy black pepper and nutmeg is perfect for this time of year – the chopped parsley stopping them from becoming overly heavy.
Now it is time to experiment with different fillings!
2 Cups Plain Flour
2 1/2 Cups Whole Milk
3 Large eggs
3 Tbsp Chopped Parsley
1 Tbsp Sea Salt
1 Tsp Freshly Cracked Black Pepper
1 Tsp Freshly Grated Nutmeg
Large Knob Unsalted Butter, Melted
1) Preheat the oven to 220C. Grease a 12 tin muffin tray with melted butter – around 1/2 tsp in each cup.
2) Prepare the batter by combining the flour with the black pepper, parsley, nutmeg and salt.
3) Whisk together the eggs milk and 3 tbsp melted butter. Add to the flour mixture and whisk to combine – trying to incorporate some air into the mixture.
4) Pour the batter into the muffin tin and place in the top half of the oven. Bake for 25-35 minutes or until golden brown and cooked through.