I was quite excited when I heard there would be a newly introduced batter week in the GBBO, even more so when I saw what the challenges would be! I did consider doing them all, believe it or not. In the end, though, I just went with the signature, as churros were pointless because we don’t own a deep-fat fryer, and the pancakes just looked too technical for me to bother with.

I wanted to be different, so I went for sweet Yorkshire puddings. It’s getting to autumn now, and it’s such a great season to have crumbles for pudding! So I went with a lovely sweet apple & blackberry filling with a sprinkle of crumble topping for a bit of crunch. They are delicious served with a drizzle of custard! (Though admittedly, I didn’t make my own; it was Bird’s!).

Ingredients (makes 8)

Yorkshire puddings

• 4 eggs
• 140g plain flour
• 200ml milk
• oil

Fruit filling

• 2 cooking apples, peeled and diced
• 1tbsp water
• 1tbsp caster sugar
• 1/2tsp cinnamon
• 1/2tsp mixed spice
• 100g blackberries

Crumble topping

• 30g plain flour
• 15g soft butter
• 15g caster sugar

Method

Yorkshire puddings

• Preheat oven to gas 7/220c/425f.
• Pour 1tsp or so of oil into 8 holes of a 12-hole deep muffin tin, and place in the oven to heat.
• In a large jug, mix together the eggs and flour. Add the milk and whisk until frothy and there are no lumps.
• When the oil in the tin is sizzling hot, pour the batter equally between the holes.
• Bake for 20-25 minutes, until the Yorkshire puddings are well-risen and golden brown.

Fruit filling

• While the Yorkshire puddings are baking, add all ingredients for the fruit filling (other than the blackberries) to a pan and mix well.
• Heat gently over medium-low heat, stirring occasionally.
• After around 10 minutes, add the blackberries and stir. Cook for a further 4 or 5 minutes.
• Set aside to cool a little.

Crumble topping

• In a bowl, mix the crumble ingredients with your hands until they resemble a breadcrumb consistency.
• Line a baking tray with baking paper and spread the mixture evenly on the tray.
• Bake in the already-heated oven for 5 minutes, then remove it and leave it to cool; it will harden more as it cools.
• To assemble, dollop some fruit into each Yorkshire pudding, sprinkle some crumble on top, and enjoy! We served ours with custard.

I have to admit I was a bit dubious about sweet Yorkshire puddings as I’d never had them before, but they were really really delicious – I think I will definitely make them again!

Linking to:
#GBBOBloggers2016 with Mummy Mishaps