Pudding
Serves
4
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
Method
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.
© The Vegetarian Society
2005 |
