Description
These Blueberry and Raspberry Popovers are a delightful combination of airy, puffed pastry and bursts of fruity sweetness. The batter, enriched with maple syrup, bakes into a light and golden popover, while the fresh berries add a pop of flavor and color to every bite. Whether served with a dusting of icing sugar or a generous helping of whipped cream, these popovers are sure to impress both visually and in taste.
Ingredients
200 grams plain flour
1/4 tsp salt
250 milliliters whole milk, at room temperature
4 large eggs, at room temperature
30 grams maple syrup
30 fresh blueberries
12 fresh raspberries
60 grams unsalted butter, cold
Double cream, to serve
Icing sugar, as needed
Instructions
Sift the flour and salt into a large bowl. Add the eggs, milk, and maple syrup, and whisk by hand until the batter is frothy and lump-free. Cover the bowl with cling film and refrigerate for at least 30 minutes, or overnight for best results.
Preheat your oven to 220°C (200°C fan). Once hot, place a piece of butter (about 5 grams) into each hole of a popover pan (or cupcake/muffin tins). Heat the pan in the oven for 2 minutes until the butter is melted and sizzling.
Pour the batter into a jug for easy pouring. Remove the hot pan from the oven, and carefully fill each hole 3/4 full with the batter.
Gently drop the blueberries and raspberries on top of the batter.
Return the pan to the oven and bake for 15 minutes at 220°C (200°C fan), until the popovers puff up. Then, reduce the heat to 200°C (180°C fan) and continue baking for another 15-20 minutes, until golden brown and fully risen.
Remove the popovers from the oven, lift them from the pan, and serve warm with a dusting of icing sugar. Enjoy with whipped cream or ice cream for extra indulgence.
- Prep Time: 10 minutes (plus chilling time)
- Cook Time: 30-35 minutes
Nutrition
- Calories: 230