Jumbo Popovers With Fresh Plum Butter

The scent of warm popovers always transports me back to my grandmother’s sunny kitchen. As a child, I’d watch in fascination as these golden giants puffed up in the oven, their delicate crusts promising a delightful surprise within. The anticipation was almost unbearable, made only sweeter by the knowledge that a dollop of her homemade plum butter awaited, transforming the simple bread into a decadent treat. It was more than just a meal; it was love baked into every bite, a cherished memory I strive to recreate in my own kitchen today.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 40-60 minutes
• Total Time: 55-75 minutes
• Servings: 6
• Yield: 6 Jumbo Popovers, 2 1/2 – 3 cups Plum Butter
• Dietary Type: Varies (See Variations)

Ingredients

For the Jumbo Popovers:

• 3 eggs
• 1 cup milk
• 2 tablespoons butter or margarine, melted
• 1 cup all-purpose flour
• 1/4 teaspoon salt

For the Fresh Plum Butter:

• 4 ripe plums, pitted and chopped (Santa Rosa plums recommended)
• 1 cup powdered sugar
• Dash of cinnamon (optional)
• 1 cup butter, at room temperature

Equipment Needed

• 6 (6-ounce) custard cups
• Medium bowl
• Whisk or electric mixer
• Foil-lined jelly-roll pan
• Blender or food processor fitted with a metal blade
• Spatula
• 3-cup container with a tight-fitting lid (for storing plum butter)

Instructions

1. Prepare the Custard Cups: Generously grease 6 (6-ounce) custard cups. Set them aside. This step is crucial to prevent the popovers from sticking and ensures they rise properly. Use butter, shortening, or a non-stick cooking spray for best results.
2. Make the Batter: In a medium bowl, beat the eggs until light and frothy. Add the milk and melted butter or margarine, and whisk to combine. Gradually add the all-purpose flour and salt, beating until the batter is smooth. Avoid overmixing, as this can develop the gluten in the flour and result in tougher popovers. A few small lumps are okay.
3. Fill the Custard Cups: Pour the batter into the greased custard cups, filling them about two-thirds full.
4. (Option 1: Bake Immediately): If you’re ready to bake, preheat your oven to 400°F (200°C) while preparing the batter. Place the filled custard cups in a foil-lined jelly-roll pan to catch any overflow during baking.
5. (Option 1: Bake Immediately, Continued): Bake in the preheated oven for 40 to 50 minutes, or until the popovers are golden brown and the center is moist, but not gummy. To test for doneness, cut open one popover. The inside should be mostly set.
6. (Option 2: Make Ahead – Refrigerate Batter): Refrigerate the batter-filled custard cups for up to 1 hour. If refrigerating, it’s vital to start with cold ingredients to prevent any bacterial growth.
7. (Option 2: Bake After Refrigeration): Place the cups in a foil-lined jelly-roll pan. Bake in a preheated oven for 50 to 60 minutes or until golden brown and mostly set.
8. Serve Hot: Serve the jumbo popovers immediately while they are still warm and puffy.
9. (Optional: Freeze Baked Popovers): If desired, freeze the baked popovers in an airtight container for up to 7 days. To reheat, return them to clean custard cups, preheat the oven to 350°F (175°C), and heat for 8 to 10 minutes, or until warmed through.
10. Make the Plum Butter: In a blender or food processor fitted with a metal blade, combine the pitted and chopped plums, powdered sugar (add a dash of cinnamon, if using), and softened butter.
11. Blend Until Smooth: Blend the ingredients until smooth and creamy. Scrape down the sides of the blender as needed to ensure everything is fully incorporated.
12. Chill the Plum Butter (Optional): Spoon the plum butter into a serving dish and refrigerate for at least 15 minutes to allow the flavors to meld.
13. Serve Chilled or Store: Serve the plum butter slightly chilled alongside the warm popovers. Leftovers can be used on toast or muffins the next day.
14. Store Plum Butter: Spoon the plum butter into a 3-cup container with a tight-fitting lid. Refrigerate for up to 3 or 4 days, depending on the ripeness of the plums.

Expert Tips & Tricks

• Hot Oven is Key: Starting with a hot oven is essential for creating the dramatic rise of the popovers. The high heat creates steam within the batter, causing them to puff up.
• Don’t Open the Oven Door: Resist the temptation to open the oven door during baking, especially in the first 30 minutes. This can cause the popovers to deflate.
• Grease Liberally: Ensure the custard cups are very well greased. This prevents sticking and allows the popovers to climb the sides of the cups.
• Room Temperature Ingredients: While cold batter can be helpful if refrigerating before baking, ideally use room temperature eggs. They incorporate into the batter more easily, resulting in a smoother texture.
• Plum Variety: Santa Rosa plums are recommended for their sweetness and slightly tart flavor, but other varieties like Black plums or Elephant Heart plums can also be used. Adjust the amount of powdered sugar to taste based on the sweetness of the plums.
• Add Flavor to the Batter: Experiment with adding a pinch of nutmeg, lemon zest, or vanilla extract to the popover batter for extra flavor.

Serving & Storage Suggestions

Serve the jumbo popovers immediately after baking, while they are still warm and puffed up. Present them on a platter alongside a bowl of the chilled fresh plum butter. Consider adding a sprig of fresh mint for garnish.

Leftover popovers can be stored in an airtight container at room temperature for up to 24 hours. However, they are best enjoyed fresh. To reheat, warm them in a 350°F (175°C) oven for a few minutes.

The fresh plum butter can be stored in an airtight container in the refrigerator for up to 3-4 days.

Nutritional Information

(Please note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.)

Nutrient	Amount per Serving	% Daily Value
Calories	542 kcal	N/A
Calories from Fat	349 kcal	N/A
Total Fat	39g	59%
Saturated Fat	24g	118%
Cholesterol	203mg	67%
Sodium	398mg	16%
Total Carbohydrate	43g	14%
Dietary Fiber	1g	4%
Sugars	24g	N/A
Protein	7g	14%

Variations & Substitutions

• Gluten-Free Popovers: Substitute the all-purpose flour with a gluten-free all-purpose flour blend. Ensure the blend contains xanthan gum for proper structure.
• Dairy-Free Popovers: Replace the milk with a non-dairy alternative like almond milk, soy milk, or oat milk. Use a plant-based butter or margarine.
• Vegan Plum Butter: Use a vegan butter substitute in place of the dairy butter.
• Other Fruit Butters: Experiment with using different fruits for the butter, such as peaches, apricots, or blueberries. Adjust the amount of powdered sugar depending on the sweetness of the fruit.
• Savory Popovers: Omit the plum butter and add herbs like thyme, rosemary, or chives to the popover batter for a savory twist. Serve with a cheese sauce or alongside roasted meats.

FAQs (Frequently Asked Questions)

Q: Why did my popovers not puff up?
A: Several factors can cause this. Ensure your oven is hot enough (400°F), the batter is smooth but not overmixed, and avoid opening the oven door during baking.

Q: Can I use a muffin tin instead of custard cups?
A: Yes, you can use a muffin tin, but the popovers may not rise as tall. Make sure to grease the muffin tin generously.

Q: Can I make the popover batter the night before?
A: While you can refrigerate the batter for up to an hour, it’s best to bake them fresh for optimal results.

Q: How do I prevent the plum butter from being too tart?
A: Use ripe, sweet plums and adjust the amount of powdered sugar to your liking. A pinch of cinnamon can also help balance the tartness.

Q: Can I freeze the plum butter?
A: Yes, you can freeze plum butter in an airtight container for up to 2 months. Thaw it in the refrigerator overnight before using.

Final Thoughts

There’s something truly magical about watching a simple batter transform into these towering delights. The combination of the light, airy popovers and the sweet-tart plum butter is a symphony of flavors and textures that will delight your taste buds. Don’t be afraid to experiment with different variations and fruit butters to create your own signature dish. So, go ahead, gather your ingredients, preheat your oven, and experience the joy of baking these jumbo popovers with fresh plum butter. You won’t regret it!