I love having a big breakfast. Its supposed to be the most important meal of the day. On weekdays I just about make it out the door to work with a yogurt on board and, if I’m organised, porridge. The story is the same on Saturdays, as I run The Creativity Club, so Sundays are my only opportunity for breakfasting like a king! Not that I need an excuse.
This Sunday I made Blueberry Popovers.
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.
Ingredients
4oz plain flour
2 eggs
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
Method
-
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!
Lilly x
Lilly Higgins: Food blogger, cookbook author and food photographer with a love for all things edible. Columnist with The Irish Times.
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