Fruity popovers

Method

1. Preheat the oven to gas mark 6/200ºC/400F. Grease 4 Yorkshire pudding tins very well with the margarine.
2. Place the remaining popover ingredients in a blender and whisk until smooth. Leave to stand for 30 mins.
3. Divide the mixture evenly between the greased Yorkshire pudding tins and bake for 10-15 mins until puffed and golden.
4. Carefully turn out onto a wire rack, top side up. Don't worry when the popovers collapse - that's what should happen.
5. Leaving a few for the garnish, put the rest of 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, place each popover on a warm plate, reheat the fruits, and when hot, add the remaining elderflower cordial. Spoon the fruits over each popover.
7. Add a scoop of Greek yoghurt to one side and scatter with flaked almonds. Sprinkle with icing sugar and serve.

www.vegsoc.org Recipe created by the Cordon Vert cookery school.