American Popovers with Jam and Cream or Smoked Salmon, Crème Fraiche and Grilled Scallions
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Ingredients
110g flour
2 eggs, free-range and organic
300ml milk
15g butter, melted
For a jam and cream filling:
½ pot homemade boysenberry, tayberry or loganberry jam
150ml cream, whipped
icing sugar, to dust
For a filling with smoked Salmon, Grilled Scallions and Crème Fraiche
400g smoked salmon sliced into 28 thin slices
4 – 6 tbsp crème fraiche
24 scallions, grilled
Freshly ground black pepper
Method
Heat oven to 230°C.
Sift the flour into a bowl, make a well in the centre of the flour and drop in the eggs. Using a whisk, stir continuously, gradually drawing in flour from the sides and adding the milk in a steady stream at the same time. When all of the milk has been incorporated, whisk in the cool melted butter. Allow to stand for one hour.
Brush a 12 piece (deep) muffin tin/tray with pure beef dripping or a tasteless oil and heat in the oven for 2 minutes. Remove the hot tin from the oven and immediately and carefully pour in the batter as evenly as possible. Bake for 20 minutes approx. or until golden brown and crisp. Remove from the tin onto a wire rack to cool.
Fill with a blob of homemade raspberry jam and whipped cream and a dusting of icing sugar or with a blob of crème fraiche, slices of smoked salmon and grilled scallions
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