Berry Popovers with Maple (Print Version)
# Ingredients:
→ Batter
01 -
200 grams all-purpose flour
02 -
1/4 teaspoon table salt
03 -
250 milliliters full-fat milk at room temp
04 -
4 large eggs at room temp
05 -
30 grams pure maple syrup
→ Fruits
06 -
30 fresh blueberries
07 -
12 fresh raspberries
→ For cooking and serving
08 -
60 grams unsalted butter, chilled
09 -
Double cream for topping
10 -
Powdered sugar for sprinkling
# Instructions:
01 -
Put flour and salt in a big bowl after sifting. Crack in eggs, pour milk and add maple syrup. Whisk by hand until you get a bubbly, smooth mix. Wrap bowl with plastic wrap and chill for at least 30 minutes or leave overnight.
02 -
Warm your oven to 220°C or 200°C for fan ovens. Once hot, drop about 5 grams butter into each well of your popover pan or muffin tin. Pop the pan in the oven for 2 minutes.
03 -
Transfer your batter to a pitcher. Take the hot pan out from the oven. Carefully pour batter into each hole, filling them 3/4 of the way up.
04 -
Softly place blueberries and raspberries onto the top of each batter-filled cup.
05 -
Put in oven for 15 minutes at 220°C/200°C fan until they puff up. Then turn heat down to 200°C/180°C and bake another 15-20 minutes until they're nice and golden.
06 -
Take them out, gently remove from the pan and add a light sprinkle of powdered sugar. Serve with some whipped cream or a scoop of ice cream.
# Notes:
01 -
Make sure your ingredients aren't cold when you start for the best outcome.
02 -
You can make the batter the night before and keep it in the fridge.