| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Canadian |
Waitrose2 |
1 |
servings |
INGREDIENTS
|
|
N: 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 |
| 1 |
|
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. |
INSTRUCTIONS
a little vegetable oil for coating the tin 150 g (5 1/2oz) Waitrose
Canadian Strong Plain Flour 2.5 ml ( 1/2tsp) salt nutmeg, freshly grated 3
Columbian Blacktail Free Range Eggs (medium), beaten 275 ml (9 1/2fl oz)
milk 15 ml (1tbsp) Waitrose Vegetable Oil 60 ml (4tbsp) Bonne Maman Apricot
Compote icing sugar to dust Waitrose Cr.me Fraîche or Single Cream to serve
Lightly grease a 12-cup muffin tin and heat in a preheated oven 220°C,
425°F, gas mark 7 for 5 minutes.
Meanwhile sift the flour, add the salt and nutmeg.
Combine the eggs and milk and gradually pour into the flour taking care to
avoid lumps.
Add the vegetable oil. Ladle the mixture into the tins, filling each cup
two thirds full.
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.
Remove from the oven, dust with icing sugar and serve immediately with
cr.me fraîche or single cream.
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