These delicious popovers are a cross between a pancake and a Yorkshire pudding. They make a great tea-time treat. Make sure you use a muffin tin with wells about 4 cm deep.
Serves makes 12
Preparation Time: 5 minutes
Cooking Time: 30 minutes
Herbs and Spices Required:
1 tsp Mixed Herbs
225ml / 8 fl oz milk
2 tbsp butter, melted
100g / 3 1/2 oz plain flour
pinch of salt
vegetable oil for greasing
Herbs and Spices as listed above
Do NOT preheat the oven. Grease a muffin tin generously with vegetable oil.
Break the eggs in a large bowl and mix them lightly. Whisk in the milk and the melted butter, and then whisk in the flour and salt until blended. Take care not to over mix.
Stir in the mixed herbs and then half-fill the prepared wells with the batter. Place the tray in a COLD oven and turn it on to 220C / 425F / gas mark 7. Bake for 30 minutes. DO NOT open the door whilst baking. After 30 minutes, check the popovers. If you like them fairly moist, then remove and eat whilst hot. If you want a drier texture, pierce the top of each with a knife, then return to the oven for a further 5 minutes.