Popovers

Lately I’ve been spending evenings cozied up in front of the Great British Bake Off, a show imported from across the pond that features home bakers making all kinds of pies, cakes, biscuits, breads, and pastries.

So I’ve been dreaming about particularly British treats like jam roly polys, banoffee pies, millionaire’s shortbread, trifles, and traybakes… still not convinced by the suet puddings, though.

Since I tend to be a bit lazy when it comes to baking, it’s safe to say that I won’t be enjoying any homemade puff pastry or cream puffs made in the shape of nuns (religiueses) anytime soon.

That’s where popovers come in.

With just four ingredients (and one is salt, so that doesn’t even count!), you can throw together a simple batter in moments. There’s a moment of truth to see if they’ve “popped”, and then it’s just a matter of waiting for them to turn golden brown.

Have some butter and jelly ready to go. Popovers might not be Bake Off-worthy, but they’re still awfully good fresh from the oven.

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4 eggs
2 cups milk
2 cups flour
1 tsp salt

Preheat oven to 450º and butter 12 popover or muffin tins.

Beat eggs in large bowl with a whisk until frothy. Add remaining ingredients and mix until just combined – do not overbeat.

Divide batter (should fill each tin about halfway).

Bake for 20-25 minutes, until popovers are puffed and golden brown, then lower heat to 350º and continue baking for 15-20 more minutes.