Sweet Spinach Yorkshire Puddings/Popovers with Roasted Black Pepper Strawberries and Sweetened Yoghurt
 
 
Serves: 12
Ingredients
For the puddings:
  • 100g (2 cups) spinach fresh or frozen
  • 225g (1 ¾ cups) plain, all-purpose, flour
  • 2 tablespoons sugar
  • ½ teaspoon salt
  • 4 eggs
  • 300ml (1 ¼ cups) milk
  • 1 teaspoon vanilla extract
  • Coconut Oil, for cooking (or substitute regular cooking oil)
For the filling:
  • 400g (2 cups, sliced) strawberries
  • 1 tablespoon sugar
  • ½ teaspoon freshly ground black pepper
  • 1 tablespoon balsamic vinegar
For the topping:
  • 60g (½ cup) plain yoghurt
  • 1 teaspoon sugar
Instructions
  1. First, prepare the strawberries. De-stem and slice the strawberries fairly thickly. Sprinkle with the sugar and refrigerate for 30 minutes.
  2. For the Yorkshire puddings, steam or simmer the spinach (or defrost if using frozen) until wilted. Refresh under cold water then drain and squeeze out any excess water. Puree with a hand-held stick blender or food processor until smooth. Set aside.
  3. In a large bowl, sift the flour, sugar and salt together. Very lightly beat the eggs and add them to the flour, along with half of the milk, and whisk vigorously to create a thick, but smooth, wallpaper paste-like consistency. Stir the spinach and vanilla into the remaining milk and add to the batter. Whisk together and then leave to rest for 30 minutes (or 10 minutes in the fridge).
  4. Place ½ teaspoon of coconut oil into each cup of a muffin tray and put in the cold oven. Turn the oven as hot as it will go, probably 270C/520F, and when it reaches that temperature, carefully remove the tray from the oven and pour the batter into the cups ¾ full. Return the tray to the oven and reduce the temperature to 230C/450F. Bake for 20 minutes.
  5. When the puddings are out of the oven, reduce the temperature to 190C/375F. Add the pepper and balsamic vinegar to the strawberries, place in an ovenproof dish in a single layer and roast for 8 minutes.
  6. Mix the yoghurt and sugar together. Pour the roasted strawberries into the puddings/popovers and drizzle with the sweetened yogurt. Serve immediately.
Recipe by Veggie Desserts at https://veggiedesserts.co.uk/sweet-spinach-yorkshire-puddingspopovers-with-roasted-black-pepper-strawberries-and-sweetened-yoghurt/