Toffee Apple Yorkshire Puddings
Cook time: 
Total time: 
Serves: 6
Sweet cinnamon yorkshire puddings filled with caramelised apples & dates
  • *Yorkshire Puddings*
  • 25g butter
  • 125g caster sugar
  • 2 eating apples peeled, cored and cut into bite-size chunks
  • handful of dried dates, chopped
  • 1 egg white
  • 2 egg
  • 140g flour (I used self raising as it was all I had)
  • 1 tsp cinnamon
  • 200ml milk
  • oil - approx 6 tsp
  • *Toffee Sauce*
  • 300ml pot double cream
  • handful of dried chopped dates
  • 85g salted butter
  • 100g light muscovado sugar
  1. Pre-heat oven to 240C/fan 220C
  2. Heat the butter and 100g of the sugar in a frying pan
  3. Add the apples and cook over a high heat for 3-4 mins until slightly caramelised and just beginning to soften. At this point I added some dried chopped dates that I had - about 1 spoonful, which I stirred through.
  4. Leave to one side while you make the pancake batter:
  5. In a clean bowl, I used my mixer, whisk the egg white until frothy.
  6. Add the remaining sugar, the whole eggs, the cinnamon, the flour and the milk and keep whisking for a few minutes until a smooth batter is formed .
  7. Take a 6-hole non-stick Yorkshire pudding tin, and add a splash of oil to each hole and place in the oven for 5 minutes to heat up.
  8. Remove carefully and spot the batter into each hole, making sure all the fruit is used.
  9. 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 serve immediately vanilla ice cream and a homemade toffee sauce: (make this while the Yorkshire puddings are cooking)
  10. Place the sauce ingredients in a pan over a high heat and let the ingredients melt into each other and bubble away until a toffee coloured sauce appears. Decant into a jug.
Recipe by Mummy Mishaps at