If you’re a fan of STV Glasgow’s Riverside Show you’ve probably seen Liberty Vittert, ‘The American Cook’, cooking up American classics with our great Scottish ingredients. I’m delighted she has agreed to share a beautiful summer recipe that does just that.
Take Yorkshire Pudding, and instead of unpopping, pop it, then you have a popover. While you all might feel you invented this batter, I beg to differ. Everyone knows Americans invent everything. Regardless of the fact that your country is about 8 zillion years older than us, we clearly did it first. At least that is what I like to tell myself as I am slaving over recipes for popovers and then realise that the better recipe is a Yorkshire pudding one. All joking (mostly) aside, popovers are a divine invention, caused by the order in which you mix the same ingredients as Yorkshire pudding, but in this case, we use them as a sweet dish instead of savoury.
These were a constant Sunday morning treat in our house, until I was old enough to realise I needed to diet. But, every once in a while, on a cheat Sunday, or when I am just really homesick, these babies pop out of the oven. The strawberry butter is just the icing on top, literally. All diets go out the window when this butter gets set out on the table, and rightly so. Strawberry butter is worth every single calorie, but only when the strawberries are fresh. I tried this with strawberry preserves and it just didn’t do it for me. So, take the family, plop in the car, and spend a lazy Saturday afternoon picking fresh strawberries, and whip this up for a gorgeous Sunday morning breakfast. I am guessing Graeme could give you (and me!) some places to go for picking!
I certainly can Liberty, I always go to East Yonderton as I have since childhood, but if you look up Scotland’s Berry Trail at Think Local Scotland you’ll find somewhere to go and get strawberries (and every other berry!) straight from the plant.
Ingredients (makes 6 popovers with a bit of leftover butter)
For the popovers:
Popover pan (can use cupcake holder if you are desperate!)
240mL whole milk (1 cup)
1 Tbs melted butter
120g flour, sifted (1 cup)
¼ tsp salt
¼ tsp baking soda
1 tsp sugar
For the butter:
250g unsalted butter (2 sticks)
50g icing sugar (1/2 cup powdered sugar)
1 tsp vanilla bean
½ tsp salt
175g finely diced fresh strawberries (3/4 cup)
For the butter:
- Beat all the ingredients except the strawberries together for about 3 minutes.
- Gently fold in the strawberries. The butter will keep for up to 1 week in the fridge
For the popovers:
- Bring all ingredients to room temperature and preheat the oven to 235 C (450F).
- Lightly warm the milk and whisk together with the eggs until combined.
- Sift together the flour, sugar, salt, and baking soda. Add to the egg mixture.
- Let sit out for 1 hour.
- About 10 minutes before baking. Melt the butter and distribute evenly throughout the popover pan. Put in the oven for 5 minutes before adding the batter.
- Fill the popovers holders, leaving about 1cm at the top. Bake for 20 minutes at 235 C, then turn down to 190C and bake for a further 20 minutes. Enjoy!
Liberty Vittert is a native of St.Louis, Missouri in the United States. Having made her way to Glasgow to study for a PhD via Le Cordon Bleu in Paris she now shares her food journey via her blog The American Cook.
You can find Liberty at:
The American Cook
The American Cook on Facebook