Pop over for breakfast...

I love having a big breakfast. Its supposed to be the most important meal of the day. On weekdays I just about make it out the door to work with a yogurt on board and, if I'm organised, porridge. The story is the same on Saturdays, as I run The Creativity Club, so Sundays are my only opportunity for breakfasting like a king! Not that I need an excuse.

This Sunday I made Blueberry Popovers.

This recipe came about by me lying in bed thinking I love Yorkshire puddings and I love blueberries. Why not?
In America the Yorkshire pudding is known as a Popover. Gas. My recipe is based on Tim Allens' basic American popovers from The Ballymaloe Bread book which is a real gem.

Ingredients

4oz plain flour

2 eggs

10fl oz milk

1/2 oz butter, melted

1 tablespoon light brown sugar

Mix these 3 together: Zest of 1/2 lemon, 2 handfuls of frozen blueberries ,1 tablespoon sugar

Method

• Sieve the flour into a large mixing bowl. Make a well in the centre and drop in the eggs.
  
• Whisk gradually bringing in the flour from the sides of the bowl
  
• Add the milk in a steady flow and mix like crazy.


• Dissolve the sugar in the melted butter then whisk into the batter.


• Leave to stand for half an hour or as long as you can. (You could make it the night before!)


• Brush some sunflower oil all over two 8inch cake tins.
  
• Place in a hot, 230 degree, oven until the oil starts to smoke.


• Quickly fill the tins with the batter.


• Cook for 5 mins then place the blueberry mixture into the centre of each one.


• Return to the oven & cook for a further 20-25 mins until golden, puffed up and crispy.

Ease it out of the tin, and onto a plate, top with a dollop of creamy vanilla yogurt. I used Glenisk vanilla yogurt, its not too sweet or sharp.
This is so gorgeous. you have to try it!

Lilly x