Ingredients:

  • 1 cup (125g) all-purpose flour, plus extra for dusting
  • 1 teaspoon salt
  • 1 cup (240ml) whole milk, lukewarm
  • 2 large eggs, lightly beaten
  • 2 tablespoons (30ml) unsalted butter, melted, plus extra for greasing muffin tin
  • 4 ounces (113g) blue cheese, crumbled (such as Stilton or Roquefort)
  • Fresh chives, chopped (optional garnish)

Instructions:

  1. Preheat oven to 450°F (232°C). Grease a muffin tin generously with melted butter, including up the sides of the cups.
  2. In a large bowl, whisk together the flour and salt.
  3. Gradually whisk in the lukewarm milk until smooth. Add the beaten eggs and melted butter, whisking until just combined. Don't overmix!
  4. Gently fold in the crumbled blue cheese.
  5. Pour the batter into the prepared muffin tin, filling each cup about 2/3 full.
  6. Immediately place the tin in the preheated oven and bake for 15 minutes. Then, reduce the oven temperature to 350°F (175°C) and bake for another 10-15 minutes, or until the popovers are puffed up, golden brown, and crisp on the outside. Crucially, don't open the oven door during baking!
  7. Remove from oven and let cool slightly in the pan before gently removing the popovers. Garnish with fresh chives, if desired. Serve immediately – they're best straight out of the oven!