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Chocolate Popovers with Salted Caramel Sauce
Posted by Gill Bland Monday, 4th November 2013
Recently, two people have told me how they use to eat Yorkshire puddings with jam. We are so use to having our Yorkshire puddings with roast beef that this tradition seems to have got lost - or at least it would seem that way until you look at American cook books, where you will see a plethora of recipes for popovers.
Popovers are a sweet version of Yorkshire puddings made in a special very thin, high sided muffin tin. Most popovers are covered in cinnamon sugar and eaten at breakfast, but I thought I'd try chocolate ones that could be served as dessert. I didn't have a special tin, so these look even more like Yorkshire puddings. The crunchy batter is great with cold smooth ice cream, but don't try eating them cold - they go very stodgy.
So, Yorkshire men and women - please don't hate me for playing with your excellent puddings. Just think of it as a modern development to a forgotten tradition.
As always, you can find more recipes at www.talesofpiglingbland.com
- 2 medium eggs
- 300ml milk
- 185g plain flour
- 15g cocoa
- 40g melted butter
- 1tsp vanilla
- Pinch of salt
- Pinch of cinnamon
- 1 can of dulche de leche (or caramel ice cream sauce)
- Vanilla ice cream
- Sea salt flakes
- Whisk the milk and eggs together until combined.
- Add everything else and whisk until slightly bubbly and fully combined.
- Leave the batter to rest. You can do this the night before and rest overnight, or just for 30 minutes while you heat your oven and oil.
- Pour a layer of vegetable oil about 0.5cm deep into each hole of your popover / Yorkshire pudding / muffin tin and put in the oven.
- Heat the oven to 230C / 450F, making sure the oil is sizzling hot.
- Take the tins out and as quickly as you can pour a little of the batter into each hole, as you would for Yorkshire puddings. Metal tins work much better.
- Put the tins back in the oven and cook for 20 minutes or 15 minutes if you are making mini ones.
- After this time, turn the oven down to 180 C / 350 F and cook for another 10 minutes or so - until they are turning crisp (you can look in the oven now)
For the salted caramel sauce:
- Gently heat the dulche de leche until runny and add a pinch of sea salt flakes.
- Serve the popovers with ice cream, drizzled with the sauce.