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    Popovers with Apricot Compote

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    Popovers with Apricot Compote

    Popovers are sweet Yorkshire puddings eaten in America at breakfast but equally delicious as a dessert. They are quick and easy to make yet look impressive and taste delicious. The Columbian Blacktail Free Range Eggs used in this recipe give them a lovely, rich yellow colour. Columbian Blacktail hens are kept in small flocks on family farms. They have easy access to spacious pastures from naturally lit purpose-built houses, with straw bedding and plenty of nesting boxes.

    • Preparation time: 10 minutes
    • Cooking time: 25 minutes
    • Total time: 35 minutes 35 minutes

    Ingredients

    • 150g Waitrose Canadian Strong Plain Flour
    • ½tsp salt
    • Nutmeg, freshly grated
    • 3 medium Columbian Blacktail Free Range Eggs, beaten
    • 275ml milk
    • 1tbsp Waitrose Vegetable Oil
    • A little vegetable oil for coating the tin
    • 4tbsp Bonne Maman Apricot Compote
    • Icing sugar to dust
    • Waitrose Crème Fraîche or Single Cream to serve

    Method

    1. Lightly grease a 12-cup muffin tin and heat in a preheated oven 220°C, gas mark 7 for 5 minutes.
    2. Meanwhile sift the flour, add the salt and nutmeg.
    3. Combine the eggs and milk and gradually pour into the flour taking care to avoid lumps.
    4. Add the vegetable oil. Ladle the mixture into the tins, filling each cup two thirds full.
    5. Place one teaspoon of compote into the centre of each and place in the oven for about 25 minutes or until golden brown and risen.
    6. Remove from the oven, dust with icing sugar and serve immediately with créme fraîche or single cream.

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    Cook's tips

    To prepare ahead - make the batter but do not add oil - cover and refrigerate overnight or until required. Add the oil just before you are ready to make the popovers.

    Variation

    Alternatively use jam or marmalade as a filling or even soft fruits. To make savoury Yorkshire puddings follow the same recipe omitting the nutmeg in the batter and replacing compote with a spoon of finely chopped onion. Make tiny popovers/Yorkshire puddings in mini muffin tins for serving with drinks or as an appetiser.

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