Marmalade popovers

• 1 tablespoon plain flour
• 4 slices bacon

Step 1
Sift the flour and salt into a bowl.

Step 2
Make a well in the middle and pour in the milk and the lightly beaten eggs.

Step 3
Mix to a smooth batter.

Step 4
Stir in the grated orange rind and whisk really hard with an egg whisk until the surface is covered with bubbles.

Step 5
If possible, leave to stand in a cold place for about an hour, then stir in the melted butter and beat again.

Step 6
Put them in the oven until they are hot.

Step 7
Pour in the batter, filling each tin half to two-thirds full.

Step 8
Stir a small teaspoon of marmalade into each one and put straight into a hot oven, 220C/gas mark 7, for about 10 minutes; then reduce the heat to 180C/gas mark 4, and bake for about 25 minutes longer, until the popovers are well puffed up, crisp and golden brown.

Step 9
Cook the bacon until crisp, and crumble it up.

Step 10
Separate the yolks and whites of the eggs.

Step 11
Beat the yolks well together, and stir in the crumbled bacon and the grated cheese.

Step 12
Whip up the egg whites stiffly and fold in the yolks.

Step 13
Heap on to the slices of toast, covering them completely.

Step 14
Place under a low grill and cook for about 5 minutes.

Step 15
Serve with extra bacon rashers, if you like.