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Popovers

This recipe comes from my Mum, although I've been making it for so long I'm not sure if I've changed it or not.

  • 3 eggs
  • 1 cup flour
  • 1 cup milk
  • A pinch salt
  • 1 teaspoon sugar*

*I've learned that a bit of sugar helps the popover stay high after it comes out of the oven. The sugar helps provide a matrix to hold up the cooling popover.

Generously butter ramekins or custard cups. I personally don't care for popover pans because I find it hard to dislodge the popovers after they've been used several times. I have my aunt's old custard cups (pyrex) which still work fine because you can scrub them clean. I really prefer ramekins, though, because they're slightly bigger. This recipe will make 6 popovers in 3 oz. custard cups (or a popover pan) or 4 bigger popovers made in 4 oz. ramekins.

Beat eggs with egg beater; add milk, add flour, salt, sugar beating well. Pour into custard cups or ramekins and bake at 425° for about 40 minutes. Do not open oven!

Enjoy while still hot, with preserves!

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