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    Breakfast Popovers

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    Breakfast Popovers

    This recipe is picnic brunch food at its best. As soon as they’re out of the oven, the neighbours get a sniff and – that’s right – they all pop over.

    • Preparation time: 15 minutes
    • Cooking time: 25 minutes to 30 minutes
    • Total time: 40 minutes to 45 minutes 45 minutes

    Makes: 12


    • 370ml Milk
    • 3 Medium eggs
    • 275g Plain flour, sifted
    • ½ tsp Baking powder
    • ¼ tsp salt
    • 1 tbsp Olive oil
    • 6 Streaky bacon rashers, halved
    • 12 Chipolata sausages, halved
    • 12 Cherry tomatoes, halved
    • ¼ tsp Black peppercorns, roughly crushed


    1. Warm the milk in a small pan. Beat the eggs with an electric whisk for 2–3 minutes until pale and thick, then slowly whisk in the milk, followed by the flour, baking powder and salt. Continue to whisk for 2–3 minutes, then rest for 20 minutes.
    2. Oil a 12-hole muffin tin and put it into an oven heated to 220˚C/gas 7. Fry the bacon in a pan till golden; brown the sausages.
    3. Stir the batter well and divide into the hot tin. Top each hole with a couple of bacon and sausage pieces, tomato halves, a sprinkle of black pepper. Cook for 20–25 minutes until golden and well-risen.
    4. Rest for 5 minutes, then transfer the popovers to individual plates or bowls and eat warm, with a dollop of mustard.

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