Blackberry & apple Yorkshire puddings

Make your Yorkies a sweet treat with this tasty variation, perfect to end a mammoth Sunday roast

  • Prep:10 mins
    Cook:30 mins
  • Serves 6
  • More effort

Nutrition per serving

  • kcal 322
  • fat 11g
  • saturates 4g
  • carbs 55g
  • sugars 37g
  • fibre 3g
  • protein 7g
  • salt 0.21g


  • 25g butter
  • 140g golden caster sugar
  • 4 apples (Cox's are good), peeled, cored and cut into bite-size chunks
  • 1 egg white
  • 2 eggs
  • 140g plain flour
  • 200ml full-fat milk
  • 150g punnet blackberries
  • 2 tbsp sunflower oil


Try some berries for breakfast
Make a delicious breakfast spread by rippling cold stewed blackberries through softened butter and chilling to harden until needed.


  1. Heat oven to 240C/fan 220C/gas 9. 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 mins until slightly caramelised and just starting to soften. Set aside.

  2. 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.

  3. 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 mins, 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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