The sourdough starter discard gives these popovers a lovely subtle sourness.
The key to well risen and light popovers is to make sure the mixture is still warm when it goes into the oven – once you start making the mixture, don’t let it sit and cool before baking.
- 3 eggs
- melted salted butter to grease
- 200 ml milk
- 40 g salted butter, diced, at room temperature
- 100 g sourdough starter discard (100 % hydration), at room temperature
- 100 g (⅔ cup) plain flour
- ¾ tsp fine salt
- butter and honey or jam, to serve (optional)
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. Place an oven rack on the lowest possible shelf and preheat to 220°C (200°C fan-forced).
2. Place the whole eggs in a bowl of hot tap water and set aside for 10 minutes.
3. Grease six 185 ml (¾ cup) individual popover tins or tall dariole moulds with butter (see Baker’s tips) and line the bases with rounds of non-stick baking paper. Place on an oven tray, leaving plenty of room between them.
4. Place the milk and butter in a small saucepan and heat over medium heat, stirring occasionally, until the milk is hot and the butter has melted. Place the eggs, milk mixture and sourdough starter in the bowl of a food processor and process until evenly combined. Add the flour and salt and process until just combined.
5. Transfer the batter to a jug and then pour into the prepared popover moulds, filling about ¾ full.
6. Bake on the lower shelf in the preheated oven for 20 minutes or until puffed, golden and crisp. Reduce the oven temperature to 180°C (160°C fan-forced) and bake for a further 10-15 minutes or until the popovers are baked through.
7. Serve immediately with butter and honey or jam, or serve alongside a pot roast or casserole to soak up the juices and gravy.
• You can also bake these popovers in ten greased 80 ml (⅓ cup) muffin tin holes at 220°C (200°C fan-forced) for 15-20 minutes or until puffed, golden and crisp. Reduce oven to 180°C (160°C fan-forced) and bake for a further 5-10 minutes or until baked through.
• The baking time of these popovers will depend on the material that the moulds are made from – metal moulds will bake more quickly (and give more puff) than ceramic or glass moulds.
Recipe from Not Just Bread by Anneka Manning. Photography by Alan Benson. Styling by Kat Hunt. Food preparation by Vanessa Miles. Download the free ebook with all of these recipes right here.