Popovers are so named as the batter 'pops' or bursts over the top of the tin during baking, much like Yorkshire puddings. Savoury versions are flavoured with spices, herbs or cheese. A properly preheated oven will give the best result, and serve them promptly, as they will deflate and toughen on standing.
75 g (2¾ oz) unsalted butter, melted, plus extra, to grease
75 g (2¾ oz/ 1/3 cup) caster (superfine) sugar
3 large granny smith apples (about 425 g/15 oz), peeled and cored, cut into 1 cm (½ inch) pieces
1 teaspoon ground cinnamon
185 ml (6 fl oz/¾ cup) milk
110 g (3¾ oz/¾ cup) plain (all-purpose) flour
Icing (confectioners') sugar and honey, to serve
1. Preheat the oven to 220°C (425°F/Gas 7). Place a 6-hole, 250 ml (9 fl oz/1 cup) non-stick muffin tin in the oven to heat. Combine half each of the melted butter and caster sugar in a heavy-based frying pan over medium heat, then add the apples and cook, tossing often, for 8-10 minutes or until softened and light golden. Stir in the cinnamon.
2. Meanwhile, put the remaining butter and caster sugar, the milk, eggs and flour in a food processor and process until a smooth batter forms, scraping down the side of the bowl as necessary. Working quickly, remove the hot muffin tin from the oven and grease the holes with the extra melted butter. Divide the apple mixture among the holes, then pour over the batter.
3. Bake for 10-15 minutes, without opening the oven door as this can cause the popovers to deflate, or until puffed and deep golden. Turn out immediately and serve sprinkled with icing sugar and with honey passed separately.