Jam Popovers Recipe by Margaret Costa | christmas food and drink

This is an easy breakfast dish because the dough can be made the night before and the popovers can be baked in the oven while the family gets dressed.

Makes 8 popovers

plain flour 115g
salt ½ teaspoon
milk 215ml
eggs 2
Orange peel 1 teaspoon, grated
melted butter 15ml
oil or lard for the baking pans
Orange marmalade 8 teaspoons

Sift the flour and salt into a bowl. Make a hole in the center and pour in the milk and lightly beaten eggs. Mix until you get a smooth dough. Add the grated orange zest and beat very hard with an egg beater until the surface is covered with bubbles.

If possible, let it rest in a cold place for about an hour, then add the melted butter and beat again.

Heat the oven to 200C fan/gas mark 7. Grease 8 deep castle pudding tins or deep hamburger tins very well. Put them in the oven until hot. Pour in the batter, filling each tin two-thirds full. Stir a small teaspoon of jam into each one and pop them right into the hot oven for about 10 minutes; then reduce the heat to 160C fan/gas mark 4, and bake for about 25 more minutes, until the popovers are well-puffed, crisp, and golden. Eat right away with lots of butter and more jam, if you like.

From Margaret Costa’s Four Seasons Cookbook (Grub Street Publishing, £16.99)

See also  Yin and yang: what is the difference between a shallot and an onion? | Food

Leave a comment