Mini Popovers With Jammy Strawberries Recipe!

Hello lovelies,

I’m full on throwing myself into the spring/summer content and boy, do I have some treats up my sleeve for you guys!

Now, when the seasons are changing that means one thing… there’s a new batch of fresh fruit coming into season and believe me when I say, I’ve taken full advantage of that recently.

One fruit in particular I’ve gone a little OTT with is strawberries. I mean, when they’re in season and super fresh, I can’t not cook with them.

So, it was a no brainer, todays bake had to include strawberries (as have a lot of my other upcoming recipes haha).

Now if your looking at todays recipe photos and thinking to yourself that these look like yorkshire puddings, you’d be correct, they do! But I promise, I haven’t just stuck strawberries into yorkshires, though very similar in looks and in recipe, these are actually called popovers.

A soft, doughy base (very similar to the texture of donuts) which is coated in brown butter, rolled in lemon sugar and finished with some jammy strawberries – if that description alone doesn’t make you want to bake these, I don’t know what will.

So, if your intrigued by todays recipe and fancy giving these a try, you know what to do. Keep scrolling down below and you’ll find the recipe of dreams…

Category: Sweet Treat / Desert

Serves: 16

Prep Time: 10 Minutes

Baking Time: 15-18 Minutes

Decorating Time: 20 Minutes

Overall Time: 50-60 Minutes

Ingredients You Need For Popovers:

14tsp Of Salted Butter
355ml Of Whole Milk
3 Large Eggs
15g Of Salted Butter, Melted
2tsp Of Vanilla Extract
188g Of Plain Flour

Ingredients You Need For Brown Butter & Lemon Sugar Coating:

45g Of Salted Butter
67g Of Granulated Sugar
Zest Of One Lemon

Ingredients You Need For Jammy Strawberries:

1 Small Punnet Of Strawberries
1 Jar Of Strawberry Jam
1tbsp Of Granulated Sugar

How To Make Popovers:

Firstly, gather together your equipment and ingredients and preheat the oven to 230C / 210C Fan / Gas Mark 8.
Secondly, place 1tsp of salted butter into each hole of a 12 hole muffin tin and place into the oven for 3-5 minutes.
Next, in a large bowl, using an electric whisk, vigorously whisk together the 335ml of whole milk with 3 large eggs until frothy (TIP: this usually takes 1-2 minutes).
Now, add 15g of melted salted butter, 2tsp of vanilla extract and 188g of plain flour to the bowl with the frothy eggs and continue to whisk until combined (if there’s lumps, don’t worry, lumps are okay).
Remove the baking tin from the oven and using a pastry brush, brush the melted butter around the sides of each hole.
Carefully divide the batter between each hole (I’d recommend filling them 1/2 way) .
When all the holes are filled, return the tin back into the oven and allow the batter to bake for 15-18 minutes, until they’ve puffed up, are golden brown in colour and slightly crisped.

How To Make The Brown Butter & Lemon Sugar Coating:

Whilst the popovers are baking, it’s time to make the brown butter.
In a skillet, over a medium heat, add 45g of salted butter.
Whilst stirring often, allow the butter to fully melt and begin to brown.
TIP: you will know when the butter has browned when it’s a deep golden brown colour and has a nutty aroma. This usually takes around 5 minutes.
When the butter has reached the stage above, remove from the heat and set to one side.
To make the lemon sugar coating, add 67g of granulated sugar and the zest of one lemon into a shallow bowl and mix together until combined. Set aside.
Once the popovers have baked, remove from the oven and allow to cool in the muffin tin for 5 minutes before transferring onto a wire rack.
When the popovers have cooled enough for you to handle with your hands, coat the outside of the popover in the brown butter and then roll the popover through the lemon sugar.
Continue to do that for each popover until the outside of each are coated nicely.

How To Make Jammy Strawberries:

Now to make the jammy strawberries.
Cut each of the strawberries in the punnet in half. That being said, if some of the strawberries are larger in size, I’d recommend cutting them into quarters.
Once the strawberries are cut, add them into a large mixing bowl and toss with 3tbsp of strawberry jam and 1tbsp of granulated sugar.
Finally, add a tbsp of jammy strawberries into the centre of each popover and serve.

That’s your Mini Popovers With Jammy Strawberries prepared, baked and decorated, ready for you to enjoy!

Notes / Recommendations:

I’d highly recommend eating these popovers the day you make them as like Yorkshire puddings (what everyone keeps comparing these too haha), these can go stale.