Blackberry & apple Yorkshire puddings

Recipe uploaded by

Barney Desmazery

2 ratings

Recipe by Barney Desmazery

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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.
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. 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.

Try some berries for breakfast

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

Per serving

322 kcalories, protein 7g, carbohydrate 55g, fat 11 g, saturated fat 4g, fibre 3g, sugar 37g, salt 0.21 g

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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 blackberries
• 2 tbsp sunflower oil

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Difficulty and servings

Serves 6

Preparation and cooking times

Prep 10 mins

Cook 30 mins

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 blackberries
• 2 tbsp sunflower oil

Per serving

322 kcalories, protein 7g, carbohydrate 55g, fat 11 g, saturated fat 4g, fibre 3g, sugar 37g, salt 0.21 g

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