Honey and Lemon Popovers With Cream Cheese

These Honey and Lemon Popovers were an experiment, I didn’t have a clue whether these popovers in mini Bundt tins were going to go awry. And the first tin pretty much did. I got them out the oven too early, I’d over filled the mini Bundt rings.

But that’s ok because I could spread my filling on them anyway – a blend of Manuka honey with Philadelphia cream cheese.

Not just any old Manuka honey, I’d got my sticky paws on a New Zealand Honey Co jar perked up with lemon. Apparently there’s a root ginger version too. I also used some Steenberg’s Organic Fairtrade Vanilla Extract.

What Are Honey and Lemon Popovers?

I hadn’t realised popovers were simply Yorkshire Puddings with honey and cream cheese on them. They were not what I expected but still pretty good, especially drizzled with maple syrup. It’s a good job my husband didn’t pour gravy on them.

My second batch with trays filled more carefully, and oven at a lower temperature, came out perfectly.

I love how they look like doughnuts – although they’re light and airy.

And I couldn’t resist an opportunity to get the piping bag out and fill those round holes with my mix of cream cheese and honey. I grated some lemon zest on top to emphasise the lemon some more.

Print Recipe

4.50 from 2 votes

Honey and Lemon Cream Cheese Popovers

Soft and sweet little treats flavoured with honey and lemon and filled with cream cheese

Prep Time10 minutes mins

Cook Time14 minutes mins

Total Time24 minutes mins

Course: Breakfast, Dessert, pudding, Snack

Cuisine: American, Traditional

Keyword: cheese filling, cream cheese frosting, honey and lemon, lemon popovers, yorkshire pudding

Servings: 12 mini bundts

Calories: 150kcal

Author: Sarah Trivuncic

Ingredients

• 1 tbsp butter melted
• 125 g plain flour 1 cup
• 1/2 tsp salt
• 2 large eggs
• 290 ml milk 1 1/4 cups
• 1/2 tsp vanilla extract

For The Filling

• 200 g Cream Cheese reduced fat
• 75 g honey (runny is easier to mix)
• grated zest of half a lemon

Instructions

• Preheat the oven to 200c / gas 6.
• Grease the tin or spray it with some whizzy Dr Oetker aerosol cake release spray.
• Combine the flour and salt in a bowl.
• Whisk the eggs, milk, melted butter and vanilla extract in a separate bowl.
• Pour the wet ingredients over the flour and beat with a balloon whisk until blended and smooth-ish. Decant the batter to a jug.
• Meanwhile pop the tin into the oven for a couple of minutes to heat it up.
• Take the tin back out of the oven and quickly serve small pools of the batter into the 12 hole tin (ok, go on you can use a normal muffin tin if you don't fancy coming to Walthamstow Market), bake for 12-14 minutes until puffed up and golden brown. Don't open the oven during cooking but when you get them out give them a poke to see if they're cooked underneath.
• Pierce each popover with a skewer to let the steam out. Allow to cool slightly before removing from the tin and arranging upside down on a plate. Meanwhile combine your honey and philly in a bowl by mashing with a fork. Spoon the mixture into a piping bag with a star nozzle (this is optional, you can just spoon it into the holes instead if you want).
• Pipe Philly honey mixture into the holes. Sprinkle over grated lemon zest and serve whilst still warm.

Notes

You will need a mini ring tin like this from Walthamstow Market for £2. Last stop on north bound Victoria line. Text me if you want to meet for coffee.

Alternatively you can use muffin tins and spoon a dollop of the topping onto each one. The popovers will sink a bit when they cool anyway, leaving a hollow for the cream cheese.

Pin these Honey and Lemon Popovers to save them for later or share with a friend!

With thanks to New Zealand Honey Co and Dr Oetker for sample product.