Invite your friends to pop on over for these classic popovers! You'll bring back childhood memories and the homemade mandarin jam is sure to impress.
- 2.5 kg medium mandarins
- 1 kg caster sugar
- 500 g jam sugar
- juice of 2 lemons
- 1 Tbsp unsalted butter
- 1 cup plain flour
- pinch salt
- 2 eggs
- 1 ¼ cups milk
- 1 tsp vanilla extract
- 2 Tbsp extra virgin olive oil
- aerosol whipped cream, to serve
- icing sugar mixture, to dust
- Peel 4 of the mandarins, removing inner skins (on each segment). Dice and set aside.
- Peel remaining mandarins. Finely slice ½ of the peel. Remove pith from remaining peel. Set aside pith. Finely slice pithless peel. Halve mandarins horizontally and remove seeds, reserving. Wrap sliced peel, pith and seeds in muslin. Secure with kitchen string
- Put pithless peel, halved mandarins, caster sugar, muslin bag and 1.5L water in a large saucepan over a medium heat. Bring to a simmer and cook for 30 minutes. Increase heat and rapidly boil for 30 minutes. Add jam setting sugar and stir until dissolved. Boil rapidly for 15 minutes or until set
- Remove muslin bag and stir in juice and butter. Spoon into sterilised jars. Seal while hot.
- Preheat oven to 230°C fan-forced (250°C conventional). Combine flour, extra caster sugar and salt in a large bowl. Add eggs, milk and vanilla. Whisk until just combined. Divide oil between 12 holes of a ½-cup capacity muffin tin. Put in oven for 5–10 minutes or until oil is hot. Half fill each hole with batter. Bake for 15 minutes. Reduce heat to 180°C (fan-forced). Bake for 15 minutes. Turn out popovers onto a wire rack, pierce with a skewer. Allow to cool slightly.
- Fill popovers with cream, jam, reserved diced mandarin. Dust with icing sugar. Serve.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||2.1 g|
|Total carbohydrates||158.8 g|
|- Sugars||148.4 g|
|Dietary fibre||4.3 g|