Blueberry popovers



    1. Preheat the oven to 220°C.
    2. Using a piece of paper towel and the butter, lightly grease 8 of the cups in a deep, non–stick muffin tray.
    3. Each cup should measure 6 cm across the top and be 2.
    4. 5 cm deep.
    5. To make the popovers, sift the flour, salt and caster sugar into a mixing bowl and make a well in the centre.
    6. Break the eggs into the well, add the milk and beat together with a fork.
    7. Using a wire whisk, gradually work the flour into the liquid to make a smooth batter that has the consistency of pouring cream.
    8. Pour into a large jug.
    9. Divide the batter evenly among the prepared muffin cups – they should be about two–thirds full.
    10. With a spoon, drop a few blueberries into the batter in each cup, dividing them equally.
    11. Bake in the middle of the oven for 25–30 minutes, or until the popovers are golden brown, well risen and crisp around the edges.
    12. Meanwhile, make the berry salad.
    13. Purée 100 g of the raspberries by pressing them through a nylon sieve into a bowl.
    14. Add the rest of the raspberries to the bowl, together with the blueberries and strawberries.
    15. Sift the icing sugar over the fruit and fold gently to mix everything together.
    16. Unmould the popovers with the help of a round–bladed knife, and dust with the icing sugar.
    17. Serve hot, with the berry salad.

    Serves 4 (MAKES 8 POPOVERS)
    Preparation: 20 minutes
    Cooking: about 30 minutes


    Source: Milk, Eggs and Cheese
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