Making Yorkshire puddings was a very messy experience for me. Though, these are really easy and quick to make, if you use too much oil as I did, you will end up with a kitchen full of white smoke. Luckily, we don't have fire alarms installed, otherwise they would had been sounding crazily the whole time I was baking my Yorkshire pudding! :) Nonetheless having a hot oil is a key factor in making Yorkshire puddings. Other important thing is not to open a door of a oven during baking.
Luckily for me, after ventilating kitchen and cleaning oven, I tasted one pudding and they were just scrumptious! We ate most of them still warm and we had the rest for a breakfast the other day. I can say that they are great both hot and cold. I especially liked a custard-like inside of these puddings.
Blackberry and apple Yorkshire pudding
makes about 12 small puddings
25 g butter
140g golden caster sugar
4 apples (I used Bramley apples), peeled, cored, cut into bite-size chunks
1 egg white
140g plain flour
1 Preheat oven to 220C.
2 Heat the butter and 100g of the sugar in a pan, add the apples and cook over a high heat for 3-4 minutes until slightly caramelised and just starting to soften. Do not overcook them, they should stay quite firm with a bite left in them. Set aside.
3 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. Meanwhile add a splash of oil to each hole of your baking tin and place the tin in the oven over a high heat. The oil should be really hot before you pour the batter in.
4 Spoon a large ladleful of batter into each hole. Put the tin in the oven and leave for 15 minutes, without opening the door, until puffed up and golden. The secret here is not to open the door during the baking time, otherwise you loose the height.
5 Remove from the oven and carefully place each pudding onto a plate. You can serve immediately or leave them to cool down.