Make your Yorkies a sweet treat with this tasty variation, perfect way to finish a Sunday roast..
- 25g butter
- 140g golden caster sugar
- 4 apples (Cox’s are good), peeled, cored and cut into bite-size chunks
- 1 egg white
- 2 egg
- 140g plain flour
- 200ml full-fat milk
- 150g punnet blackberries
- 2 tbsp sunflower oil
*available from Hampshire Farmers’ Markets
- Heat oven to 240C/fan 220C/gas 9.
- Heat the butter and 100g of the sugar in a frying pan, throw in the apples and cook over a high heat for 3-4 mins until slightly caramelised and just starting to soften. Set aside.
- In a clean bowl, whisk the egg white until frothy, then whisk in the rest of the sugar, the whole eggs, the flour and the milk. Stir the apples and the blackberries into the batter.
- Place a 6-hole non-stick Yorkshire pudding tin over a high heat and add a splash of oil to each hole.
- Spoon a large ladleful of batter into each hole, making sure all the fruit is used.
- Put the tin in the oven and leave for 15 mins, without opening the door, until puffed up and golden.
- Remove from the oven and carefully place each pudding onto a plate. Serve immediately with custard or vanilla ice cream.
Recipe from Good Food magazine, September 2007