Popovers with Strawberry Butter

Makes 8

4 ozs (225g) plain flour

7½ fl ozs (213ml) milk

½ tsp salt

2 free-range eggs

Oil or lard for baking tins

Icing sugar

Muffin tins

Strawberry Butter:

4oz (225g) soft unsalted butter

4 oz (225g) strawberry jam

Sieve the flour into a bowl.

Make a well in the centre and pour in the milk and the lightly beaten eggs.

Mix to a smooth batter.

Whisk really hard with an egg whisk until the surface is covered with air bubbles.

If possible, leave to stand in a cold place for about an hour.

Brush the muffin tins generously with oil.

Put them in the oven until they are hot.

Pour in the batter (it should sizzle), filling each tin half to two thirds full.

Put straight into a hot oven, 220C/425F/regulo 7, for about 10 minutes, then reduce the heat to 180C/350F/regulo 4, and bake for about 25 minutes longer, until the popovers are well risen, crisp and golden brown.

Dredge with icing sugar.

To make the strawberry butter: Whizz the strawberry jam and soft butter together.