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25g butter
140g castor sugar
4 apples, peeled, cored and cut into
bite-size chunks
1 egg white
2 eggs
140g plain (all-purpose) flour
200ml full-fat milk
150g punnet blackberries
2 tablespoons sunflower oil
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Method:
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
minutes until slightly caramelized 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 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.
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