Berry Popover Treats (Print Version)
# Ingredients:
→ Batter
01 -
250 milliliters whole milk, room temperature
02 -
30 grams maple syrup
03 -
1/4 teaspoon salt
04 -
4 large eggs, room temperature
05 -
200 grams plain flour
→ Fruits
06 -
12 raspberries
07 -
30 blueberries
→ For cooking and serving
08 -
Icing sugar, for dusting
09 -
Double cream, for serving
10 -
60 grams cold unsalted butter
# Instructions:
01 -
In a big bowl, sift the salt and flour. Mix in the eggs, maple syrup, and milk. Whisk by hand until it’s smooth and bubbly. Cover it with plastic wrap and pop it in the fridge for at least 30 minutes or leave it overnight.
02 -
Turn the oven on to 220°C/200°C fan to heat up. Add a small bit of butter (about 5 grams) into each spot of a popover pan or similar tin, then slide the pan into the oven for 2 minutes to warm up.
03 -
Pour batter into a pouring jug. Carefully take the very hot pan out of the oven and pour batter into each section, filling them about 3/4 full.
04 -
Sprinkle the raspberries and blueberries gently over the top of the batter.
05 -
Put the pan into the oven and bake at 220°C/200°C fan for 15 minutes. Lower the heat to 200°C/180°C fan, then bake for another 15-20 minutes until you see them puffed and golden brown.
06 -
Once done, take the pan out, lift them out gently, and serve with whipped cream or ice cream. Sprinkle a little icing sugar on top.
# Notes:
01 -
Your ingredients will mix better if they’re at room temperature.
02 -
The batter can stay in the fridge overnight if you want to prep ahead.