Apple crumble sweet Yorkshire puddings | Recipe

I must admit I was quite excited when I heard there was going to be a newly introduced batter week in the GBBO; even more so when I saw what the challenges were going to be! I did actually 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 a bit different though, so I went for sweet Yorkshire puddings. It’s getting to autumn now and it’s such a great season for 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 absolutely 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 cinammon
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 a 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 and leave to cool; it will harden more as it cools.
To assemble, simply dollop some of the 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!