Blackberry & apple Yorkshire puddings
Ingredients
- Step 1 25g butter
- Step 2 140g golden caster sugar
- Step 3 4 apples (Cox's are good), peeled, cored and cut into bite-size chunks
- Step 4 1 egg white
- Step 5 2 eggs
- Step 6 140g plain flour
- Step 7 200ml full-fat milk
- Step 8 150g punnet blackberry
- Step 9 2 tbsp sunflower oil
Calories: 322
Carbohydrate: 55 g
Protein: 7 g
Fat: 11 g
Cook time: 40 minutes
Prep time: minutes
Total time: 40 minutes
Servings: 6
TAGS
Dessert
Dinner
British
Josh Eagleton
Barney Desmazery
Blackberry
Blackberry
Blackberry & apple
Blackberry and apple
Dessert
Egg white
Egg white
Make Ahead
Plain flour
Pudding
Sunday
Sunday lunch
Yorkshire
Yorkshire pudding
Yorkshire pudding
Directions
- 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.