Similar to Yorkshire puddings, popovers are a much-loved treat, and the sweet version here is perfect for breakfast or brunch. The batter is baked, and the blueberry popovers are served with sweet, fresh berries to add extra vitamin C.
Preheat the oven to 425ºF (220ºC). Using nonstick cooking spray, grease 8 cups of a 12-cup muffin pan (each cup should measure about 6 cm across the top and be about 3 cm deep).
Sift the flour and salt into a mixing bowl, add the sugar, and make a well in the centre. Break the eggs into the well, add the milk and beat together with a fork.
Using a wire whisk, gradually work the flour into the liquid to make a smooth batter.
Divide the batter evenly among the prepared muffin cups – they should be about two-thirds full. With a spoon, drop a few blueberries into the batter in each cup, dividing them equally. Half-fill the 4 empty cups with water.
Bake in the centre of the oven for 25 to 30 minutes or until the popovers are golden-brown, risen and crisp around the edges.
Meanwhile, to make the berry salad, purée two-thirds of the raspberries by pressing them through a nylon sieve into a bowl. Add the remaining raspberries to the bowl, together with the blueberries and strawberries. Sift the icing sugar over the fruit and fold gently to mix everything together.
Remove the popovers with a round-bladed knife, and dust with the icing sugar. Serve the blueberry popovers hot, with the berry salad.
Per serving (1 popover): 131 calories (18 calories from fat) 2 g fat (1 g saturated), 56 mg cholesterol,
23 g carbohydrate, 3 g fibre, 8 g sugar, 5 g protein.