Parmesan Popovers
Popovers are essentially a Yorkshire pudding; usually sweet, but this version is herby and cheesy and is served with lashings of garlicky butter. Perfect for a brunch treat.
Ingredients
4 eggs, lightly beaten
500ml full-cream milk
200g flour
1 tsp salt
25g butter, melted and cooled
50g parmesan, finely grated, plus a little extra for the tops
2 Tbsp finely chopped chives, spring onions, or parsley
Canola or sunflower oil for greasing muffin tins (or use dariole moulds)
Garlic butter, to serve
Method
Lightly whisk together the eggs and milk. Add the flour and salt and whisk until smooth. Add the butter, parmesan, and chives, and combine well. Put into a large jug and refrigerate for 3-4 hours (or overnight) to rest the batter.
Preheat the oven to 220 degrees
Lightly oil the inside of the muffin tins or dariole moulds (if using dariole moulds, bake them on a tray). Then add 1 tablespoon of oil into the base of each tin. Bake for at least 15 minutes, until the oil is very hot and beginning to smoke.
Give the batter a quick whisk, then pour into the tins with the hot oil. Sprinkle with the extra cheese, then place in the oven and bake for 20-25 minutes, or until dark golden brown.
Remove from the oven and let stand for a few minutes before removing from the tin. These are delicious as they are, but take them next level by serving with lashings of garlic butter.