This recipe came about by me lying in bed thinking I love Yorkshire puddings and I love blueberries. Why not?
In America the Yorkshire pudding is known as a Popover. Gas. My recipe is based on Tim Allens’ basic American popovers from The Ballymaloe Bread book which is a real gem.
4oz plain flour
10fl oz milk
1/2 oz butter, melted
1 tablespoon light brown sugar
Mix these 3 together: Zest of 1/2 lemon, 2 handfuls of frozen blueberries ,1 tablespoon sugar
Sieve the flour into a large mixing bowl. Make a well in the centre and drop in the eggs.
- Whisk gradually bringing in the flour from the sides of the bowl
- Add the milk in a steady flow and mix like crazy.
- Dissolve the sugar in the melted butter then whisk into the batter.
- Leave to stand for half an hour or as long as you can. (You could make it the night before!)
- Brush some sunflower oil all over two 8inch cake tins.
- Place in a hot, 230 degree, oven until the oil starts to smoke.
- Quickly fill the tins with the batter.
- Cook for 5 mins then place the blueberry mixture into the centre of each one.
- Return to the oven & cook for a further 20-25 mins until golden, puffed up and crispy.
Ease it out of the tin, and onto a plate, top with a dollop of creamy vanilla yogurt. I used Glenisk vanilla yogurt, its not too sweet or sharp.
This is so gorgeous. you have to try it!