Tuesday 16 September 2014

Take Delight In The LORD

You may have noticed that the typical popover recipe contains no baking powder, baking soda, or yeast to make the popovers rise. So, what makes them"pop over"?

Basic popovers are made with eggs,milk, and flour. The batter is thin enough to be pourable, but thick as whipping cream. The high proportion of liquid in the batter creates steam that causes the popovers to puff up. The egg protein causes the popover batter to stretch, hold the steam and solidify to form crusty walls. When spilt opens, it is hollow inside.

Preparation couldn't have been easier with a blender. Just a few seconds of whizzing the ingredients in the blender makes the batter silky smooth and free of lumps, so there's no need for straining. I am.using David Lebovitz's recipe, Sugar crusted popovers.  I love these puffy golden delicious, crisp and buttery crust with a custard like interior.

Sugar Crusted Popovers
makes 9 


For the puffs
2 tablespoons butter, melted
3 large eggs, at room temperature
1 cup (250ml) whole milk
1 tsp salt
1 1/2 tsps sugar
140g flour

For the sugar coating
130g sugar
1 tsp ground cinnamon
60g melted butter


  • Softened butter, for greasing the pan.
  • Preheat the oven to 200C. Liberally grease a non-stick popover pan, or a muffin pan with 1/2 cup indentations, with softened butter.
  • For the puffs, put the 2 tablespoons melted butter, eggs,milk, salt an sugar in a blender and blend for a few seconds.
  • Add the flour and whiz for about 10 seconds,just until smooth.
  • Divide the batter among the 9 greased molds, filling each 1/2 to 2/3 full.
  • Bake for 35 minutes, or until the puffs are deep brown.
  • Remove from the oven, wait a few minutes until cool enough to handle, then remove the popovers from the pans and set them on a cooling rack. 
  • Mix the sugar and cinnamon in a medium bow. Thoroughly brush each popover all over with the 60g of melted butter, then dredge each puff generously in the sugar and cinnamon mixture to coat them completely. Let cool on the wire rack.
These popovers are best the day they're made. Leftovers can be stored in a container and snacked on the next day. You could freeze them too.

This post is linked to Bake Along  'Popovers' hosted by Zoe from Bake for Happy Kids, Lena from

Take delight in the LORD, and he  will give you  the desires of your heart. Psalm 37:4


  1. Hi Lian,

    I notice that your popovers are more like Lena's, containing more eggs than mine. They looks like sugar puffs to me :D


    1. Hi Zoe, yes, they're like sugar puffs, also like doughnuts.

  2. They look really good, Lian! :) I am doing well, thank you so much for asking in the comment you left on my blog post.

    1. Hi Linda, It is good to know you have completely recovered.

  3. This sure is a mouth watering post. Reminds me of my childhood when my mum had a reputation for making some of the best cream puffs in town.

    1. And you have reminded me of my late mum who had reputation for making the best pandan chiffon in my neighbourhood. Thank you for your comment, yum list.

  4. Hi Lian, the 1st glance of the 1st picture, I thought you made ice cream cones ... lovely popovers with sugar coating.

    1. Hi Karen, indeed they look like ice cream cone. I bought the tray from Ikea years ago but have never used it.

  5. Hi Lian,
    Your popovers looks wonderful. I love watching the process how they pop up during the first 10 minutes in the oven. Sugar crusted top sounds really good! This is the perfect tea-time treat!

    1. Hi Joyce, I was delighted with the way they puff up, never mind that mine was literally popping over in odd shapes.

  6. Oooo I've only had savoury popovers before..... this looks like something I gotta try!

  7. Hi Lian ,
    Love these sugar coated popovers . Looks like a great snack for anytime of the day & real easy to make too . ;)

  8. Hi Lian. It's so amazing right? It puff up so nicely.

    I made Gordon Ramsey pork chop when I saw your post. It was good!

  9. This is my first seeing a popover as I always associate it with savoury.

  10. hi lian, i also saw cinnamon sugar ones and i know they are good. t did crossed my mind making some cinnamon sugar popovers. I did once with blender too, super convenient and my last attempt i did with electric mixer, mainly just to play around and see any difference. Not really, more on the recipe and i see the batter for my last batch was more thinner resulting in a more hollow interior.
    Thanks again for baking these popovers with us, cheers!


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