Recipe Steps
- Place the 30g butter into a small saucepan with 3/4 of the chopped rosemary and set over medium heat. Cook until the butter starts to foam and becomes fragrant from the rosemary, 1-2 minutes. Remove from heat and set aside to cool slightly.
- Pre-heat oven to 230°C / 210°C fan assisted and place a muffin tin in the oven to heat for at least 10 minutes.
- To prepare the popover batter, whisk together the milk and egg until foamy with an electric mixer, about 1 minute.
- Add the rosemary infused butter, flour, and salt then mix just until combined. Tip: If you have a large jug, pour the batter into it as it makes it easy to pour into the tin. Alternatively, you can ladle the batter from the bowl.
- Carefully remove the hot muffin tin from the oven and place on a wire rack (make sure to close the oven door), then drop ½ tsp of butter into each muffin tin well to melt. Tilt the tin around so that the butter coats the wells.
- Pour or ladle the batter in each buttered well to about 2/3 full. (Refill the jug as needed, if using.)
- Carefully return the tin to the oven and cook for 10 minutes, then lower the temperature to 180°C / 160°C fan assisted and cook for another 10 minutes. The popovers should have puffed and risen then gone a lovely golden colour.
- Remove from the oven and sprinkle over the remaining rosemary as well as some flaky salt. Serve immediately.
