Directions
Preparation:20min  ›  Cook:30min  ›  Ready in:50min 

1. Preheat the oven to 220°C. Using nonstick cooking spray, grease 8 cups of a 12-cup muffin pan (each cup should measure about 6 cm across the top and be about 3 cm deep).
2. To make the popovers, sift the flour into a mixing bowl, add the caster sugar, and make a well in the centre. Break the eggs into the well, add the milk and beat together with a fork.
3. Using a wire whisk, gradually work the flour into the liquid to make a smooth batter.
4. Divide the batter evenly among the prepared muffin cups – they should be about two-thirds full. With a spoon, drop a few blueberries into the batter in each cup, dividing them equally. Half-fill the 4 empty cups with water.
5. Bake in the centre of the oven for 25–30 minutes or until the popovers are golden-brown, risen and crisp around the edges.
6. Meanwhile, to make the berry salad, puree 100 g of the raspberries by pressing them through a nylon sieve into a bowl. Add the remaining raspberries to the bowl, together with the blueberries and strawberries. Sift the icing sugar over the fruit and fold gently to mix everything together.
7. Unmould the popovers with a round-bladed knife, and dust with the icing sugar. Serve the popovers hot, with the berry salad.

HEART SUPERFOOD

Blueberries contain antibacterial compounds called anthocyanins. These are powerful antioxidants that prevent LDL (‘bad’) cholesterol from being oxidised and deposited on artery walls.