Preparation time is 20minutes
Cook time is 1hours 30minutes
Total time is 1hours 50minutes
Serve is for 12 people
Difficulty level: 4 out of 4
13 Ingredients
Number of servings
12
- 1 cup plain flour
- thickened cream (to fill)
- 1 1/4 cup milk
- 2tablespoons icing sugar (to serve)
- 1tablespoons unsalted butter
- 2tablespoons extra virgin olive oil
- 2 lemons, juiced
- 1teaspoons vanilla extract
- 2kilograms mandarins
- 2 eggs
- 1kilograms caster sugar (plus 1 tsp extra)
- 500grams jam-setting sugar
- 1 pinch pink salt ground (to taste)
Method
Step 1 of 10
Preheat oven to 230°C
Step 2 of 10
Combine the flour, 1 tsp caster sugar and salt in a bowl, then add the eggs, milk and vanilla. Stir with a whisk until just combined.
Step 3 of 10
Pour the oil into twelve 1/2 cup muffin moulds and place in the oven. Once very hot, pour in the batter to half-fill each, then bake of 15 minutes
Step 4 of 10
Turn out onto a wire rack, pierce with a skewer, then allow to cool slightly.
Step 5 of 10
Peel 4 mandarins, remove inner skins, dice and set aside. Peel the remaining mandarins, then finely slice half. Remove the pith from the remaining skin and reserve, slicing the skins finely.
Step 6 of 10
Halve the mandarins and remove the seeds, reserving. Wrap the reserved pith and skin in muslin.
Step 7 of 10
Place the sliced skins, 1kg caster sugar, then muslin bag and 11/2L water in a large saucepan and set over a moderate heat. Simmer for 30 minutes.
Step 8 of 10
Increase heat to rapid boil and cook for 10 minutes, then add the jam-setting sugar and boil rapidly for 15 minutes
Step 9 of 10
When marmalade sets on a cold plate, remove the muslin bag and stir in the lemon juice and butter. Spoon into sterilised jars, and seal while hot.
Step 10 of 10
Fill the popovers with cream, marmalade and diced mandarin, then dust with icing sugar and serve.
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