Mini Black Forest Popovers
By Lisa Faulkner
Published on 20 November 2023
Taking inspo from the classic cake, these bite-sized Mini Black Forest Popovers were whipped up by Celebrity MasterChef winner and OcadoLife regular Lisa Faulkner to create cute and clever canapés with a retro vibe. “You can’t go wrong with these dinky spiced puddings, topped with cherries, berries and cream and finished with crumbled chocolate,” says Lisa. If you prefer, you can swap the mixed spice in the batter for ground cinnamon. This recipe makes 12 canapés. Looking for more Lisa Faulkner recipes? Look no further.
Time and servings
30 minsTotal time
Serves 12152 kcal/serving
15 minsPrep time
15 minsCooking time
Ingredients
- 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
Step 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.