This is
another 1st for me , making popovers. I’ve chosen to make a sweet version as we’re
harvesting raspberries now . So why not
make the most of it .
To be honest my popovers did not really do justice to the original version as mine are a little over baked . But nevertheless they’re tasty with lovely soft custard like texture . Just love the sweet raspberries in this popovers as I’ve added more fresh raspberries . A perfect snack for anytime of the day
To be honest my popovers did not really do justice to the original version as mine are a little over baked . But nevertheless they’re tasty with lovely soft custard like texture . Just love the sweet raspberries in this popovers as I’ve added more fresh raspberries . A perfect snack for anytime of the day
Raspberry
Popovers
Recipe
source from Vintage Mixer
Ingredients :
Yield 10 popovers
2 eggs
1 cup whole
milk
28g melted
butter
1 cup
all-purpose flour
1 Tbsp
sugar
¼ tsp salt
Zest of 1
lemon
Handful of
fresh raspberries
Method:
1)
Preheat
oven to 190°C
. Grease generously the muffin pan with melted butter . Place muffin pan in the
oven to heat it up .
2)
Whisk
eggs & milk in a large bowl .
3)
In
a separate bowl , combine flour , sugar , salt & lemon zest . Fold this mixture into egg mixture till well
combined . Don’t worry if it’s a little lumpy .
4)
Pour
batter into greased muffin pan & filling only 2/3 full . Scatter few
raspberries over the top ( you can also mash the raspberries & then fold a
spoonful mixture into each cup of batter)
5)
Bake
for 35 – 45 mins till puffed & golden . Sprinkle with powdered sugar .
(I’ve added more fresh raspberries just before serve )
Sharing
this post with Bake Along # 68 hosted by Joyce of Kitchen Flavours together with
Zoe of Bake For Happy Kids & Lena from Frozen Wings . This month’s theme is
Popovers.
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