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Cost: $ $ $ $ $

Difficulty: • • • • •

Time: 10 mins

Serves: 12

Cravings
As these beautiful weirdos bake, they puff their eggy selves up with tons of hot air before developing a gorgeous, dark brown shell you gotta eat fast to enjoy at 100 per cent. But first: Break them open (watch out for that burst of hot steam!) and dollop in jam you make yourself in a flash (or swap in store-bought if you got stuck watching the season finale of Below Deck) and a wedge of molten Brie cheese.

Makes 12. Active time/10. Total time/ 1hr. (includes preheating oven).

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mir favorited Fluffy Yorkshire Puds With Melted Brie & Blackberry Jam 05 Jul 01:49
Angel C. favorited Fluffy Yorkshire Puds With Melted Brie & Blackberry Jam 02 Apr 16:36
Pam favorited Fluffy Yorkshire Puds With Melted Brie & Blackberry Jam 13 Dec 18:14
Ten Speed Press published her project Fluffy Yorkshire Puds With Melted Brie & Blackberry Jam 28 Nov 09:00

Step 1
Preheat the oven to 425 Fahrenheit/220 degrees. Generously butter 12 cups of a standard muffin tin.
Step 2
Place the milk in a large microwave-safe bowl and warm In the microwave just to get the chill off of it, about 1 minute. Whisk in the eggs, 2 tablespoons melted butter, flour and salt until smooth. Place the muffin tin in the oven for 2 to 3 minutes (if you go much more, the butter could start to smoke or burn).
Step 3
Remove the pan from the oven and, working fasssssst (but don’t burn yourself!), add about 60 ml batter to each muffin cup. Bake until puffed and dark golden (they will be in no way symmetrical and will have puffed out in all sorts of directions), 20 to 25 minutes.
Step 4
During the last minute of cooking, place the Brie in a microwave-safe bowl and microwave until melted, about 30 seconds.
Remove the puds from the oven and immediately poke the tops open and drop some of the melted Brie inside each popover. Top with a dollop of jam.
Step 5
Blackberry Jam
Makes 400g. Active Time/ 5 Min. Total Time / 25 Min.

In a smallish, wide saucepan, combine the blackberries, sugar and 2 tablespoons of the lemon juice. Bring to a boil over medium-high heat, reduce the heat, and cook at a simmer, stirring often and mashing the fruit (use of a potato masher If you’ve got one!), until the mixture has thickened and is glossy, about 20 minutes. Remove from the heat and stir in the remaining 1 tablespoon lemon juice and the zest. (It may look like the jam loosens too much when the lemon juice is added, but it firms back up as it cools so don’t sweat it.) You can keep it in a jar in the fridge for a couple of weeks.