Name: Blackberry & apple Yorkshire puddings
Cook time: 30 min
Total time: 40 min
Yield: 6
Cuisine: British
Ingredients: 25g butter; 140g golden caster sugar; 4 apples (Cox's are good), peeled, cored and cut into bite-size chunks; 1 egg white; 2 eggs; 140g plain flour; 200ml full-fat milk; 150g punnet blackberry; 2 tbsp sunflower oil

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Blackberry & apple Yorkshire puddings

Blackberry & apple Yorkshire puddings

Barney Desmazery

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Serves 6

More effort

Prep: 10 mins

Cook: 30 mins

A star rating of 5 out of 5.5 ratingsRate

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Make your Yorkies a sweet treat with this tasty variation, perfect to end a mammoth Sunday roast

Easily doubled

Easily halved

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Ingredients

Nutrition

Units:

MetricUS

25g butter
140g golden caster sugar
4 apples

(Cox's are good), peeled, cored and cut into bite-size chunks
1 egg white
2 eggs
140g plain flour
200ml full-fat milk
150g punnet blackberry
2 tbsp sunflower oil

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Nutrition: per serving

kcal322
fat11g
saturates4g
carbs55g
sugars37g
fibre3g
protein7g
salt0.21g

low

Method

step 1

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.
step 2

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.
step 3

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 TIPS

TRY SOME BERRIES FOR BREAKFAST

Make a delicious breakfast spread by rippling cold stewed blackberries through softened butter and chilling to harden until needed.

Recipe from Good Food magazine, September 2007

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