Yorkshire Pudding with Blackberry and Apple (English)

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

butter (25 g)
golden caster sugar (140 g)
4 apples (Cox's are good), peeled, cored and cut into bite-size chunks
1 egg white
2 eggs
flour, unbleached (140 g)
full-fat milk (200 mL)
punnet blackberries (150 g)
2 Tbsp. sunflower oil

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

Preheat oven to 450°F. (240°C/fan 220°C/gas, 9).

Heat the butter and 100 g of the sugar in a frying pan, throw in the apples and cook over a high heat for 3-4 minutes until slightly caramelised and just starting to soften. Set aside.

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 (muffin 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 minutes, 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.

Makes 6 servings.