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Popovers with Apricot Compote
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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.
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.
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.
Typical values per serving:
This recipe was first published in May 1999.