SERVES: 4 (MAKES 8)
PREPARATION: 20 MINUTES, COOKING: 30 MINUTES
1 teaspoon (5 ml) butter, for greasing
3/4 cup (110 g) all-purpose flour
pinch of salt
1 teaspoon (5 ml) superfine sugar
1 cup (250 ml) low-fat milk
1/2 cup (80 g) blueberries
1 tablespoon (15 ml) confectioners’ sugar, to serve
Mixed berry salad:
1 1/4 cups (150 g) raspberries
2/3 cup (100 g) blueberries
1 1/3 cups (200 g) strawberries, halved
1 tablespoon (15 ml) confectioners’ sugar, to taste
1 Preheat the oven to 425°F (220°C). Use the butter to lightly grease eight cups of a deep 12-hole muffin pan.
2 To make the popovers, sift the flour, salt and superfine sugar into a mixing bowl and make a well in the center. Break the eggs into the well, add the milk and beat with a fork.
3 Using a whisk, gradually work the flour into the liquid to make a smooth batter that has the consistency of heavy cream. Pour into a pitcher.
4 Pour the batter into the prepared pan, filling the cups two-thirds full. With a spoon, drop a few blueberries into the batter in each cup, dividing them equally.
5 Bake for 25–30 minutes, or until the popovers are golden brown, puffed up and crisp around the edges.
6 Meanwhile, make the berry salad. Purée 1/2 cup (125 g) of the raspberries by pressing them through a nylon sieve into a bowl. Add the rest of the raspberries to the bowl, together with the blueberries and strawberries. Sift the confectioners’ sugar over the fruit and fold gently to combine.
7 Unmold the popovers with a round-bladed knife, then dust the tops with the confectioners’ sugar. Serve hot, with the berry salad.