Ingredients
10 total- 160g frozen black forest fruits, defrosted
- 2 tbsp icing sugar, sifted, plus extra for dusting
- 2 tbsp sunflower oil
- 60g plain flour
- 1 generous pinch mixed spice
- 1 large egg
- 75ml whole milk
- 200ml double cream
- ½ tsp vanilla bean paste
- 1 (20g) chocolate flake
Method
6 stepsStep 1
Preheat the oven to 220°C/200°C fan/gas 7. Put the fruit in a small bowl; stir in 1 tbsp icing sugar and set aside.
Step 2
Divide the sunflower oil between the holes of a 12-hole mini muffin tin and transfer to the oven to heat up.
Step 3
Combine the flour, mixed spice and egg in a medium bowl with a pinch of salt. Whisk until smooth, then gradually pour in the milk, whisking continuously until combined. Transfer to a jug.
Step 4
Remove the muffin tin from the oven and divide the batter between the holes. Return to the oven for 12-15 mins, until well risen and crisp. Remove from the tin; allow to cool. Once cool, lightly trim the bases so they stand upright and hollow out if necessary by gently pressing in the centre.
Step 5
Drain the fruit. Meanwhile, whip the cream, vanilla and remaining 1 tbsp icing sugar to soft peaks – the cream should just hold its shape. Spoon into a piping bag with a star nozzle and fill each popover with cream, swirling the top to finish (or simply use a teaspoon).
Step 6
Spoon the fruit on top of the cream. Transfer to a serving platter; crumble over the chocolate and dust with extra icing sugar. You can make these the day before and store in an airtight container; whip the cream 4 hrs ahead and assemble just before serving.