Cherry Popovers Submitted by Poppy Flynn September 1st is Cherry Popover Day, so celebrate by serving up this quick & easy recipe Popovers are basically a batter mix of the type that is used for Pancakes or Yorkshire pudding, with the addition of other ingredients. In the UK, the best-known type is probably Toad in the Hole (that’s a batter with sausages added, for anyone not familiar) and, as you probably guessed, Cherry Popovers add cherries.
Method Preheat oven to 220 centigrade ( 450F) and oil popover tins or a muffin tray
Personally, I find that the best batter is always the old fashioned one that goes right back to imperial measurements and uses the rough guide of the same amount, in numbers, of flour and milk and half that number of eggs. So 8 oz of flour, 8 fluid oz of milk and 4 eggs for example, (or 6/3 or 4/2, depending on how big you want it.) But I’ll try and convert that into something more modern and recognisable in this day and age.
Crack the eggs into the flour and stir roughly, then gradually add the milk, beating well to avoid lumps. Add sugar if you prefer a slightly sweeter tasting batter. Fill each tray half full with the batter then top up with cherries
Ingredients
Bake for 15 minutes at 220c (450F) then reduce the heat to 175c (350F) for a further 15 minutes. Do not open the oven, or the popovers will deflate.
225g (8 oz) plain flour 4 eggs 250ml (8 fl oz) milk 200g pitted cherries 1 tbs sugar (optional)
Turn onto a rack and slit with a knife to let the steam escape, then dust with icing sugar and serve immediately.
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