Popovers are an American classic, similar to our own Yorkshire Puddings, these delectable, light and airy little batter cakes make a delicious and easily prepared dessert. You can also make "savoury" popovers to accompany stews and soups, just omit the sugar in the basic batter. This recipe has been adapted from the Reader's Digest Baking Bible cookbook.
butter or cake release spray
125g plain flour (1 cup all-purpose flour)
2 teaspoons caster sugar (superfine sugar)
250mls milk (1 cup)
80g chocolate coated raisins or chocolate chips (1/2 cup)
Icing sugar to sprinkle (confectioner's sugar)
360g raspberries, blueberries and strawberries, fresh or frozen (about 3 cups)
1 tablespoon caster sugar (super-fine sugar)
Popovers are an American classic, similar to our own Yorkshire Puddings, these delectable, light and airy little batter cakes make a delicious and easily prepared dessert. You can also make "savoury" popovers to accompany stews and soups, just omit the sugar in the basic batter. (This recipe has been adapted from the Reader's Digest Baking Bible cookbook)
Grease 8 cups in a 12 hole deep muffin tin/pan with a little butter or cake release spray and pre-heat oven to 220C/425F/Gas mark 7.
Make the popovers: Sift the flour and sugar into a large bowl and make a well in the centre; break the eggs into the well and the milk, combine with a wooden spoon.
Using a wire whisk, gradually work the the flour into the egg and milk mixture, as if you were making Yorkshire pudding or pancake batter, until the mixture is a smooth batter with the pouring consistency of single (pouring) cream. Pour the batter into a large jug with a lip, cover with a tea-towel and set to one side to "sit" for 30 minutes.
When you are ready to bake the popovers, pour the batter into the 8 prepared cups in the muffin tray/pan, each cup should be two-thirds full and then divide the chocolate coated raisins or chocolate chips between the batter filled cups by dropping them into the middle of the batter.
Bake in the centre of the oven for 25 to 30 minutes, or until the popovers are golden brown, are crisp around the edges and have puffed up.
Whilst the popovers are baking, make the berry compote; place all of the fruit into a bowl and add the sugar, mix well and allow to macerate for the cooking time of the popovers.
When the popvers are cooked, take them out of the oven and gently unmould them with a knife. Place two popovers per person on a plate and spoon over the berry compote before sprinkling some icing sugar (confectioner's sugar) over the top of the popovers.
NB: The chocolate chips and fruit will have dropped to the bottom of the popovers, but this creates a molten chocolatey base of each popover, which is delicious!