The popovers are the American version of the Yorkshire puddings. They are taller because baked into a different mould pan made with deep holes separated from each other to allow the popovers to grow better. If you don’t have the popover pan you can use a muffin tin. The popover are quite easy to prepare and require only few ingredients: eggs, milk, flour, salt and butter. But to make perfect popovers you should follow a couple of important rules.
Firstly the batter should be smooth, frothy and lump free. Use a blender to mix it if, after hand whisking the ingredients, the batter has some lumps.
Use milk and eggs at room temperature, so take them out of the fridge at least 3 hours before preparing the batter. Once ready let the batter rest in the fridge for 30 minutes or overnight. This will help the popovers to rise and grow very tall. DO NOT open the oven door while baking but wait until the popovers are golden brown.
The popovers tend to deflate a little after baking so they are best eaten while still warm. You can prepare the batter in advance and bake the popovers minutes before serving them.
The popovers have a neautral flavour so they are delicious both served with savoury or sweet foods. This time I made them sweet adding a little maple syrup to the batter and some fresh blueberries and raspberries. Then I served them as a dessert with some whipped cream: they were so yummy!
Blueberry and raspberry popovers
- plain flour: 200 grams
- salt: 1/4 tsp
- whole milk at room temperature: 250 millilters
- large eggs at room temperture: 4
- blueberries: 30
- raspberries: 12
- maple syrup: 30 grams
- unsalted butter , cold: 60 grams
- double cream to serve
- icing sugar , as needed
- Sift flour and salt into a big bowl, then add the eggs, milk and maple syrup. Hand whisk until you have a frothy and lump free batter. Cover with cling film and set in the fridge for at least 30 minutes or overnight.
- Preheat the oven to 220°C/200°C fan. When the oven is hot put a piece of butter (about 5 grams) in each hole of a popover pan (or cupcake/muffin/babà tins) then place the pan into the oven for 2 minutes.
- 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.
- Gently drop on top of the batter the blueberries and raspberries.
- Bake into the oven for 15 minutes or until puffed at 220°C/200°C fan, then reduce the heat to 200°C/180°C and bake for 15-20 minutes or until the popovers are golden brown.
- Remove from the oven, lift from the pan and serve with a dusting of icing sugar and whipped cream or ice cream.