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Sugar Coated Popovers

Submitted by adriana on Mon, 05/07/2010 - 01:15
Another Gluten-free cooking for kids recipe

Popovers are the American version of Yorkshire Puddings.  Seeing as it's the 4th of July, I thought I might try out something from across the pond.  I saw this recipe on one of my favorite blogger sites written by the very amusing and extremely talented David Lebovitz..  I first caught site of this recipe at 4:00 am one bleak and very snowy winter morning.  I was so enthralled by this that I had to make them straight away, a gluten free version that is.  They are now top on the list of favourites for breakfast. They are incredibly easy to make and this batch photographed  was made by Ruthie on Sunday morning.  We all proclaimed them to be the best batch ever! 

 

Yield

12-16 popovers

Preparation time

10 minutes plus 30 minutes baking time

Ingredients

2 tbs melted butter (unsalted if possible)
3 large eggs
250ml (1 cup) milk
1 tsp salt
1 1/2 tsp sugar
140g (1 cup) gluten free flour
caster sugar
1/2- 1 tsp cinnamon
60g (1/4 cup) melted butter (unsalted if possible)

Directions

Preheat oven to 200 C. Grease a standard size muffin tin using softened unsalted butter.  In a mixing bowl combine the eggs, milk, salt, sugar and whisk until combined.  Add the flour and continue to mix until all the lumps have disappeared.  If you've got a blender you can use it, but it's not necessary.  If there are a few lumps in the mixture, don't worry as these will disappear in the baking.  Divide the batter equally into the 12 cups, filling no more than half way.  Bake for 25-30 minutes until risen and golden. 

While in the oven prepare two bowls, one with the melted butter, the other with sugar and cinnamon. Once out of the oven, dip the popovers first in the melted butter and then in the sugar and cinnamon mixture. 

Be warned the popovers sometimes deflate rather spectacularly once you take them out of the oven, which is a bit of a shame.  But this does not detract one bit from their popularity. They are absolutely delicious.  Marc and I eat these alongside a cup of hot fresh coffee, whilst the little ones have theirs with Daddy's very special hot chocolate.  One day, he may share his recipe! 

 

Notes