Popovers were always a favourite of my brother and I when we were kids, a part of a Sunday roast with melted butter oozing through the middle. I dug out my mom’s recipe and decided to do a bit of an experiment inspired by Clara’s Cheddar Chive version.
If you’ve in the UK, you probably refer to these as yorkshire puddings, but they are essentially the same thing.
- 1 cup milk
- 3 eggs
- 3 tablespoons butter, melted
- 1 cup flour, sifted
- 1 teaspoon salt
- 1 1/2 tablespoons fresh chives, minced
- 1 cup cheddar, grated
Preheat the oven to 375F / 190C. Grease, if necessary, a muffin tin the size of the popovers you’d like to make. I used a large 6-cup silicon tray for these (which didn’t require greasing). Beat the eggs, butter and milk together.
Add salt and then the flour a few tablespoons at a time.
Chop some chives.
Mix them in.
Add the cheese.
Fill the cups (they will pop over the top as they cook, but you should be able to fill them up all the way without making a mess).
Cook for 40 minutes, then slit each quickly with a knife and cook for a further 10 minutes.
Serve them warm, straight out of the oven. Slice and melt a bit of butter inside. Enjoy!