Blueberry Popovers

This recipe is both quick and easy. Popovers are basically American Yorkshire puddings. Here is a little poem I found to teach you the difference, it claims the popover came first...

Let's call Yorkshire pudding

A fortunate blunder:

It's a sort of popover

That turned and popped under. 

(Ogden Nash)

These blueberry ones are great for breakfast on the run or as a healthy dessert.

Grease a muffin tray (heart-shaped trays make the popovers taste even better...)
Preheat the oven to 220°C/gas 7.
Sift ½ cup plain flour (I used gluten-free which worked fine) and ½ tsp caster sugar in a bowl, make a well in the centre and crack 1 egg into it. Add ½ cup milk and combine with a fork.
Whisk together until you have a smooth batter, pour into 4 holes in the muffin tray, they should be about two-thirds full.
Divide ½ cup blueberries equally between each muffin and drop them on top, (raspberries or strawberries would also work).
Bake in the oven for 25-30 minutes until golden brown, well risen and crispy round the edge.
Leave to cool briefly before turning out and dusting with icing sugar.
Serve hot. These are best fresh from the oven, but you can also re-heat them in the microwave the next day.

My mum has always told me that one of the best things about Sunday lunch when she was young was having the leftover Yorkshire puddings with jam. Now I can make them for her with no main course needed!


The recipe is based on one from the Reader's Digest Book of Baking.