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Parmesan Popovers
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Parmesan Popovers

Move over Yorkshire puddings, there's a new roast side in town. Light and airy on the inside, golden and crispy on the outside, our parmesan popovers are perfect to mop up leftover gravy at your next family roast. ⁠
Makes 12
Prep Time 10 minutes + 30 minutes standing
Cook Time 20-25 minutes
Intermediate

Ingredients

1 cup flour
½ tsp salt
2 eggs (size 7)
½ cup milk
½ cup water
½ cup finely grated Parmesan cheese

NUTRITION INFORMATION: Average Quantity per Serving

Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
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INGREDIENTS

Made with

Method

Step 1
To make the popovers, sift flour and salt into a mixing bowl. Whisk the eggs, milk and water together. Make a well in the centre of the dry ingredients and pour in the liquid, whisking to form a smooth batter. Cover and allow to stand in a cool place for 30 minutes.
Step 2
Preheat oven to 210°C (fan assisted).
Step 3
Generously oil a 12 hole muffin pan. Place in the oven for 2 minutes to heat the oil. Add a splash of water to the batter and pour into the muffin pan, filling to about ¾ full. Sprinkle over the Parmesan cheese. Bake for 20-25 minutes, until the popovers are puffed and golden.

Tips

To freeze: Cool popovers on a cake rack. Refrigerate for up to 2 days. Alternatively freeze in airtight containers or sealable plastic bags. Reheat in a 200°C oven - for 5 minutes if chilled or 10-15 minutes if frozen.
Serve these as a side with our Slow Cooked Lamb or or our Tarragon Roast Chicken
What do I need?
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1 cup flour
½ tsp salt
2 eggs (size 7)
½ cup milk
½ cup water
½ cup finely grated Parmesan cheese
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