Popovers with strawberry butter
These sweet pastries made in the same way as a Yorkshire pudding are divine and best eaten while still hot
SERVES
8
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
35
MINUTES
Ingredients
225g plain flour
213ml milk
½ tsp salt
2 eggs
Oil or lard for baking tins
Icing sugar
Muffin tins
For the strawberry butter:
225g soft unsalted butter
225g strawberry jam
Method
Sieve the flour into a bowl.Â
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, 220°C/gas mark 7, for about 10 minutes, then reduce the heat to 180°C/gas mark 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. Serve the popovers slathered with strawberry butter.
