You’ve all had Yorkshire pudding. Now how about a dessert version that is quick to make and delicious? These popovers are not overly sweet, have a bit of a chew and even have some crispy edges.
You can make them ahead of time but try popping them into the oven as you sit down for dinner. Served straight from the oven, they are amazing! They’d also be good on the brunch menu.
This recipe comes from https://armagazine.com/39pWz0d The only change I made was adding the 1/2 teaspoon of jam which added some richness.
- 3 tablespoons butter, cut into 6 equal-sized pieces
- 1 cup whole milk
- 3 eggs, beaten
- ¼ cup white sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ¼ cup wild blueberry jam
- ½ cup fresh blueberries
- 1 tablespoon white sugar
- 1 teaspoon ground cinnamon
- ¼ cup confectioners’ sugar, or to taste
- 1 lemon, halved
- Preheat oven to 375 degrees F (190 degrees C).
- Put a piece of butter into each of 6 large muffin cups.
- Put muffin tin in preheated oven until butter melts, about 5 minutes. Set aside.
- Beat milk, eggs, 1/4 cup sugar, and vanilla together in a large bowl. Whisk flour into the milk mixture until you have a batter. Divide batter between muffin cups. Drop 1/2 teaspoon of jam and even amounts of blueberries into each batter portion. Stir 1 tablespoon sugar and cinnamon together in a small bowl; sprinkle evenly over the batter portions.
- Bake in preheated oven for 5 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking until popovers are no longer moist in the center, about 25 minutes. Dust tops of popovers with confectioners’ sugar. Squeeze lemon juice over popovers. Serve warm with some whipped cream or ice cream.
Per Serving: 258 calories; protein 6.8g; carbohydrates 36.1g; fat 9.8g; cholesterol 112.3mg; sodium 92.9mg.