Fruity Yorkshire Pudding
- Sunflower oil
- For the Batter
- 100g plain flour
- 2 eggs
- 75ml water
- 200ml milk
- 1tsp vanilla extract
- For the stewed apples
- 3 red apples, peeled and diced
- 4tbsp brown sugar
- 1tsp cinnamon
- For the pudding filling
- 80g blueberries
- 50g white chocolate chunks
- To serve
- Vanilla Ice Cream
- Fresh mint
- Icing sugar
A very different way to serve up dessert, why not try this sweet and fruity Yorkshire pudding on British Yorkshire Pudding Day, February 3rd?
- Whisk together the flour, eggs, milk, vanilla and water, until smooth and then transfer to a jug. Chill the batter for at least 20 minutes, or overnight if possible. Remove from the fridge ten minutes before using.
- When you’re ready to cook the pudding, preheat the oven to 220ºC / 428ºF / or gas mark 7.
- Peel and dice the apples, add to a saucepan. Add the cinnamon, sugar and a splash of water, place over a medium heat until the apples have softened and they appear caramelised. This should take around 5-8 minutes. Once this stage is complete place to one side and allow to cool.
- Pour 4 tbsp of sunflower oil into an 18-20 cm round oven proof dish and set to one side. Pop a baking tray into the oven to heat up for about 10 minutes, this is to place the dish onto.
- Place the oven proof dish into the oven on the preheated baking tray and heat for around 8-10 minutes.
- While the dish is heating, mix the apples, blueberries and white chocolate chips into the batter mixture in the jug.
- Remove the hot tray and baking dish carefully from the oven, then pour half the batter mixture into the dish. Put back into the oven for 16 minutes, or until the pudding is golden brown and risen well. Don’t be tempted to open the door before it’s ready, as this will cause the pudding to sink.
- Remove the pudding from the baking dish, then repeat steps 4, 5 and 7 with the other half of the batter.
- Cut each pudding into two slices and pop each onto serving plates, add a scoop of ice cream on top, lightly dust with icing sugar and garnish with a sprig of mint.