Скачать или смотреть Mini Rosemary Popovers

What’s the difference between popovers and Yorkshire puddings? Popovers are normally cooked in deep-welled popover tins and cooked in melted butter, while Yorkies are made with meat drippings in a Yorkshire pudding or muffin pan, and while popovers are usually served with sweet accompaniments like butter and jam, these savoury ones are perfect to serve with your roast dinner. We’ve made these popovers mini versions in a muffin pan, but if you do happen to have the correct tin, you’ll get 6 large popovers. We collaborated with ‪@OdlumsIreland‬ on this recipe

Makes 12 mini popovers
Ingredients
30g butter (+6 tsp for cooking)
3 sprigs fresh rosemary, finely chopped
350ml milk
3 large eggs
190g Odlums plain flour
½ tsp flaky salt (+ extra for serving)


Place the 30g butter into a small saucepan with 3/4 of the chopped rosemary and set over medium heat. Cook until the butter starts to foam and becomes fragrant from the rosemary, 1-2 minutes. Remove from heat and set aside to cool slightly.
Pre-heat oven to 230°C / 210°C fan assisted and place a muffin tin in the oven to heat for at least 10 minutes.
To prepare the popover batter, whisk together the milk and egg until foamy with an electric mixer, about 1 minute.
Add the rosemary infused butter, flour, and salt then mix just until combined. Tip: If you have a large jug, pour the batter into it as it makes it easy to pour into the tin. Alternatively, you can ladle the batter from the bowl.
Carefully remove the hot muffin tin from the oven and place on a wire rack (make sure to close the oven door), then drop ½ tsp of butter into each muffin tin well to melt. Tilt the tin around so that the butter coats the wells.
Pour or ladle the batter in each buttered well to about 2/3 full. (Refill the jug as needed, if using.)
Carefully return the tin to the oven and cook for 10 minutes, then lower the temperature to 180°C / 160°C fan assisted and cook for another 10 minutes. The popovers should have puffed and risen then gone a lovely golden colour.
Remove from the oven and sprinkle over the remaining rosemary as well as some flaky salt. Serve immediately.