Popovers make a simple and hugely satisfying complement to a meal. Mix up the batter, pour it into heated tins, and bake till it puffs into crisp and custardy perfection. Add a little butter (and jam) and you’re in heaven!

Ingredients

• 2 cups flour
• 1 teaspoon salt
• pinch nutmeg
• 2½ cups milk
• 3 eggs
• butter

1. Preheat oven to 425°F.
2. Whisk the dry ingredients together.
3. Beat the eggs with the milk.
4. Stir the liquid into the flour mixture and beat till well combined. (A standard or stick blender works well for this.)
5. Place a bit of butter into each cup of a popover or muffin tin. Place the tin in the oven till the butter melts and bubbles.
6. Fill the cups ¾ full with batter, then return the pan to the oven. Bake till puffy and golden, about 30 minutes.
7. Serve immediately with butter and jam.

Notes

The tin shown in the photo is a traditional popover tin, and those who want to sell you one of these tins insist that they are the best way to cook popovers. I have found, though, that regular and large muffin tins work equally well — the main difference being that the traditional tins are deeper and produce a taller result. Mine had a disconcertingly phallic form, which I did not see when I used muffin tins. Whether this is a desirable result or not, I will leave to you to decide!

This recipe makes quite a few popovers, and the leftovers, reheated in the toaster oven, make an excellent breakfast!