Blueberry and Raspberry Popovers (Print Version)
Airy pastries filled with fresh berries, sweetened with maple syrup and served with a dusting of powdered sugar and cream.
# Ingredients:
→ Batter
01 -
200 grams plain flour
02 -
1/4 teaspoon salt
03 -
250 milliliters whole milk, room temperature
04 -
4 large eggs, room temperature
05 -
30 grams maple syrup
→ Fruits
06 -
30 blueberries
07 -
12 raspberries
→ For cooking and serving
08 -
60 grams cold unsalted butter
09 -
Double cream, for serving
10 -
Icing sugar, for dusting
# Instructions:
01 -
Sift flour and salt into a large bowl. Add the eggs, milk and maple syrup. Hand whisk until you have a frothy and lump-free batter. Cover with cling film and refrigerate for at least 30 minutes or overnight.
02 -
Preheat the oven to 220°C/200°C fan. When hot, place about 5 grams of butter in each hole of a popover pan (or cupcake/muffin/babà tins). Place the pan into the oven for 2 minutes.
03 -
Pour the batter into a jug, then remove the hot pan from the oven. Carefully and evenly fill the holes 3/4 full with batter.
04 -
Gently drop blueberries and raspberries on top of the batter.
05 -
Bake in the oven for 15 minutes at 220°C/200°C fan until puffed, then reduce the heat to 200°C/180°C and bake for another 15-20 minutes until the popovers are golden brown.
06 -
Remove from the oven, lift from the pan and serve with a dusting of icing sugar and whipped cream or ice cream.
# Notes:
01 -
For best results, ensure ingredients are at room temperature before starting.
02 -
The batter can be prepared in advance and refrigerated overnight.