A popover is an American version of a Yorkshire pudding. Typically, versions are prepared with cheese in the centre. This raspberry popover recipe for an oven-style air fryer is a nice sweet/savory alternative. While they take no time to prepare and you must leave them alone while cooking so that they don’t defalte, there are a few things you must do to ensure they cook properly.
All of the ingredients must be at room temperature. If you begin with cold ingredients, they won’t enflate like a balloon. You will need to plan a little bit in advance if you want to make these. They aren’t a dish that is good to make on a whim or if you have craving and want them within an hour.
Be sure to whip the batter really well if you are not using a blender or electric wisk. The air introduced during the whipping process is also important to how a popover will rise.
It is super important that you do not add the sugar too early to the raspberries. If they raspberries become masticated, you can’t use them. The masticiation interferes with the rising process.
Unlike an regular oven where you can reset the bake cycle without opening the door, you can’t do that with most air fryers. Part of the successful poofing is baking with two different temperatues without any cooling of the environment or vibrations that can cause the “balloon” to pop. So be extra careful when opening the door and closing it again. It only needs to be open a crack before the air fryer will allow you to set a new bake cycle. And close the door as gently as you would when leaving the room of a sleeping baby that hasn’t slept in a week.
Raspberry Popover Equipment
You will need the following equipment:
- Oven-style Air Fryer
- Immersion Blender with Wisk Attachment and Blender cup (or wisk or smoothie blender or blender)
- Small bowl
- Fork
- Measuring cups and spoons
- 6 or 7 cup Air Fryer Muffin Pan
Air Fryer Raspberry Popovers
Equipment
- Oven-style Air Fryer
- Immersion Blender with Wisk Attachment and Blender cup (or wisk or smoothie blender or blender)
- Small bowl
- Fork
- Measuring cups and spoons
- 6 or 7 cup Air Fryer Muffin Pan
Ingredients
- 1/2 cup milk room temperature
- 1/2 cup all purpose flour
- 1/2 tbsp butter melted
- 1 pinch salt
- 1 large egg room temperature, beaten
- 18 raspberries room temperature
- 1/2 tsp sugar
Instructions
- Add the milk, flour, butter and salt to the blender cup. Wisk or Blend for about 1 minute until smooth and the consistency of whipping cream.
- Add the beaten egg. Wisk or Blend for another minute until well combined.
- Spinkle the raspberries with the sugar. NOTE: Do not do this early. It will cause the raspberries to masticate, making them unusable.
- Spoon 1 tablespoon of the batter into 6 (SIX) of the muffin tins. If using a 7 cup muffin pan, leave the centre cup empty.
- Add 3 rapsberries to each tin with batter.
- Cover each of the cups with raspberries with 1.5 tablespoons of batter.
- Using the Bake function, set the air fryer oven to 400 F for 15 minutes. Let it preheat.
- When the "Add Food" alarm goes off, put the popovers on the rack on the bottom rung.
- When done, very carefully open and shut the door. If you are not careful, the popovers will collapse.
- Using the Bake function, set the air fryer to 300 F for 20 minutes. Ignore the "add food" notice.
- When done, remove the popovers and let cool before eating.
Nutrition
