Popovers are puffy clouds of crispness, similar to Yorkshire puddings. Watching them rise and puff up in the oven is better than Netflix – but no opening the oven door or they will deflate like balloons. Serve with bacon and maple syrup for brunch, or with a jug of gravy for a Sunday roast any day of the week.

INGREDIENTS

• 3 large eggs
• 125g plain flour
• ½ tsp sea salt
• 150ml milk
• 1 tbsp maple syrup, plus extra to serve
• 1 tbsp vegetable oil
• 3 bacon rashers, finely chopped
• 2 tbsp roughly chopped parsley

METHOD

1. Whisk the eggs in a bowl, then sift in the flour and salt and whisk until smooth. Gradually whisk in the milk followed by themaple syrup, strain into a jug and refrigerate for 1 hour.
2. Heat the oven to 205C fan-forced (225C conventional – yes, very hot). Using a nine-hole muffin tin, place half a teaspoon of oil in each hole and heat in the oven for 2 minutes.
3. Carefully remove the hot muffin tray, and pour the batter into each hole until ⅓- to ½-full.
4. Return to the oven and bake for 15 minutes (repeat: do not open oven door), or until the popovers are fully puffed and golden.
5. Meanwhile, fry the bacon in a pan over medium heat until crisp. Drain off the fat and toss with parsley.
6. Pile the popovers onto a warm serving platter, scatter with bacon and parsley, drizzle with maple syrup, and serve hot.

Makes 9-12

This recipe is from episode six of Good Food Kitchen season 2, screening on 9Now.