close
Advertisement
Shop Now
Magazine
 

Blueberry popovers

Popovers are a much–loved American classic, and the sweet version here is perfect for breakfast or brunch. The batter is baked, with fresh blueberries added, in deep muffin tins, and the popovers are served with sweet, fresh berries to add extra vitamin C.

Blueberry popovers

Ingredients

    Preparation

    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

    Click here for more cookbooks...

    More Recipes

    Stuffed Thai omelette

    Stuffed Thai omelette

    For these delectable chilli–flavoured omelettes, the eggs are whisked with cornflour to give them a slightly firmer texture, suitable for folding round a colourful and tasty filling of stir–fried vegetables and rice noodles.

    Sweet couscous

    Sweet couscous

    Couscous is extremely versatile and can be used for both savoury dishes and for sweet ones, such as this quickly made, delicious hot cereal. The couscous is mixed with dried fruit and soaked briefly in hot milk, then topped with fresh fruit, to create something a little different to start the day.

    Tomato and pecorino clafoutis

    Tomato and pecorino clafoutis

    For this savoury version of a classic French batter pudding, sweet cherry tomatoes are baked in a light, fluffy batter flavoured with grated pecorino cheese. Make individual clafoutis, or one large one, and serve for a simple lunch or dinner with bread or boiled new potatoes and green beans.

    Turkish eggplant and yogurt dip

    Turkish eggplant and yogurt dip

    Many versions of this creamy eggplant dip are to be found around the Mediterranean. This one is thickened with ground almonds, which add both texture and protein. Served with pita bread and crunchy vegetable crudités, the dip makes a delicious snack or starter.

    Pecan waffles with maple and blackberry sauce

    Pecan waffles with maple and blackberry sauce

    Crisp, crunchy waffles, so popular in France, Belgium and North America, are a lovely treat for breakfast or brunch. To make these, you will need a waffle iron that can be used on the stove or an electric waffle maker.

    Advertisement