Blackberry & apple Yorkshire puddings

Blackberry & apple Yorkshire puddings

By Barney Desmazery
  • 1
  • 2
  • 3
  • 4
  • 5
(3 ratings)
By
Magazine subscription – 5 issues for £5

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
Save to My Good Food
Please sign in or register to save recipes.
Print

Ingredients

  • 25g butter
    Butter

    Butter

    butt-err

    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
    Apples

    Apple

    ap-pel

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

  • 1 egg white
  • 2 egg
    Eggs

    Egg

    egg

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

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

    Milk

    mill-k

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

  • 150g punnet blackberry
    Blackberries

    Blackberry

    blak-bear-ee

    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…

Method

  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.

  • Tip

    Try some berries for breakfast

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

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (2)

steveogilvie's picture
steveogilvie12th Sep, 2011
5

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
fayfumbs13th Dec, 2008
5

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

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…