When you think of Yorkshire puddings you would normally associate them as an accompaniment to a roast. However, today I am going to try and convince you that you can enjoy them as a pudding. I made these yesterday evening for our pudding. My first selling point is that they are incredibly quick and easy to make. The batter takes no time at all to whip up and can rest on the side until you are ready to use it (if you do this give it one last whisk just before you tip it into the moulds). Whilst the apricots benefit from being rehydrated this can be done whilst you are cooking/eating your main course.
I think my main selling point however is the taste – they are beautifully light, they are not too sweet and the fruit adds a slight zing. The outside of the puddings will be lovely and crunchy whilst the inside will remain moist. Like a true Yorkshire pudding it will collapse slightly after cooking because of all the air in the middle – so don’t worry. I served my puddings with a little crème fraiche and found that it really complimented the flavours. Having eaten my share I found myself wanting more – that in itself has got to be a good sign…
Sweet Yorkshire Puddings
Ingredients: (makes 6)
- 1 ½oz plain flour
- pinch of salt
- 1tsp sugar
- 1 egg
- 75ml milk
- 9 – 12 dried apricots (cut into quarters and rehydrate in boiling water for 15-30 minutes)
- 1 eating apple (peeled, cored and cut into small chunks)
- Vegetable oil (for cooking with)
- icing sugar (for dusting)
1. Preheat oven to 200C fan.
2. Put the flour, salt and sugar in a bowl, using a whisk beat the egg into the dry mix.
3. Slowly add the milk whisking all the time so stop any lumps forming, then decant the batter into a measuring jug.
4. Take a non-stick muffin tray and pour a little oil roughly ½tsp – 1tsp into the base of 6 of the moulds. Place in the oven for 3-5 minutes so that the oil is hot.
5. Remove from the oven and pour the batter evenly between each of the pre-oiled moulds. Then drop in the apple and apricot pieces into the batter – use a teaspoon to push the fruit pieces gently under the batter.
6. Put the muffin tray back in the oven and bake for 15-18 minutes. Remove from the tin, dust with icing sugar and serve with a little crème fraiche or pouring cream.