Popovers!

This was one of my grans favourite recipes. She loved Popovers almost as much as I do! These are basically Yorkshire Puddings, but you can cut the tops off and spread jam or syrup on the inside for a tea time treat.

The secret to getting this right is this: The muffin pans that you bake them in have to be boiling hot before you drop the dough into them. If you can do that, you will get perfect popovers.

1 cup of flour (250ml)
¼ teaspoon salt
2 large eggs
1 tablespoon of butter or stork baking margarine, melted
1 cup milk (250ml)

Sift the flour and the salt together. Make a well in the flour and break the eggs into the well and then add the melted margarine and milk and stir until smooth. Pour into hot, greased gem pans and put into a preheated, hot oven at 230°C for 30 minutes. Then decrease the heat to 180°C and bake for a further 15 minutes. This should make around 6 Popovers.

For a lovely lunch variation you can fill your Popovers with chicken mayonnaise, and serve with a crunchy Greek or green salad.