Ingredients For the popovers · 12g margarine · 150ml milk · 1 free-range egg · 5ml sugar · 5ml vanilla extract Fruits · 25g dried cherries soaked overnight in the Kirsch · 1tbsp Kirsch · 500g frozen summer (or forest) fruits · 4 tbsp elderflower cordial To serve · 175ml Greek Yoghurt · 2tbsp flaked almonds · 25g icing sugar
1. Preheat the oven to Gas Mark 6/ 200 C/400F. Grease four Yorkshire pudding tins very well with the margarine. 2. Put the remaining popover ingredients in a blender and whisk until smooth. leave to stand for 30 minutes. 3. Divide the mixture evenly between the greased Yorkshire pudding tins and bake for 10-15 minutes until puffed and golden. 4. Carefully turn out onto a wire rack, top side up. Don't worry, the popovers will collapse, that's as it should be. 5. Reserving some for garnish, put the fruits in a small saucepan with the soaked cherries and 3tbsps of the elderflower cordial, gently bring to the boil and simmer, stirring very gently, until the liquid has reduced and the mixture is quite thick. 6. When ready to serve, put each popover on a warm plate. reheat the fruits, and when hot, add the remaining elderflower cordial. Spoon the fruits over each popover. 7. Put a scoop of Greek yoghurt to one side and scatter with flaked almonds. Sprinkle with icing sugar. Recipes from www.vegsoc.org