Blackberry & apple Yorkshire puddings

Blackberry & apple Yorkshire puddings

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(3 ratings)

Prep: 10 mins Cook: 30 mins

More effort

Serves 6
Make your Yorkies a sweet treat with this tasty variation, perfect to end a mammoth Sunday roast

Nutrition and extra info

  • Easily doubled / halved

Nutrition: per serving

  • kcal322
  • fat11g
  • saturates4g
  • carbs55g
  • sugars37g
  • fibre3g
  • protein7g
  • salt0.21g
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  • 25g butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 140g golden caster sugar
  • 4 apple (Cox's are good), peeled, cored and cut into bite-size chunks



    Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…

  • 1 egg white
  • 2 egg



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 140g plain flour
  • 200ml full-fat milk



    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 150g punnet blackberry



    A purply black-coloured berry comprising many individual seed-containing fruits surrounding a…

  • 2 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…


  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.

  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.

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Comments (2)

steveogilvie's picture

Either I'm very mean with my yorkshire pudding portion control, or the quantities are way out.

I made a dozen and still had enough batter left over for a couple of (really delicious) pancakes.

I also used less sugar (100g total) and semi skimmed milk.

very well received by all the family.

fayfumbs's picture

Everyone liked these. Very light and really scrummy. Will definitely make again.

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