Always check the labels of the products you use.
Method
- 1
Butter. Mash 115 g butter with 55 g blue cheese, 4 tbsp chives and black pepper and set aside.
- 2
Prep. Brush a popover tin with oil and wipe out the excess.
- 3
Mix. Whisk 190 g bread flour, 3 tbsp chives, 1½ tsp mustard powder, ¾ tsp salt and a pinch of cayenne.
- 4
Whisk. Beat 360 ml warm milk with 3 eggs until frothy, pour into the dry ingredients and whisk until mostly smooth.
- 5
Rest. Leave the batter 10 min, then stir in 55 g blue cheese.
- 6
Bake. Divide among the tin holes and bake at 200 °C without opening the door until tall and deep golden, 40-45 min.
- 7
Vent. Pierce each top with a skewer and bake 5 min more, then serve at once with the blue cheese butter.
Storage
Best served warm straight from the oven, as popovers lose their crisp texture on standing. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
EU nutrition claims
- Source of protein: 3.4 g protein per 100 kcal, about 14% of energy (needs ≥ 12%)
- Low sugars: 3.3 g sugars per 100 g (limit ≤ 5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 103 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- small bowl and fork
- 6-hole popover tin or deep muffin tin
- kitchen paper
- large jug or bowl
- whisk
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 394 kcal |
| Protein | 13.4 g |
| Carbohydrate | 26.9 g |
| of which sugars | 3.4 g |
| of which free sugars | 0 g |
| Fat | 25.9 g |
| of which saturates | 15 g |
| Fibre | 1 g |
| Salt | 1.42 g |
Protein per 100 kcal
3.4 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
