Sweet cinnamon yorkshire puddings filled with caramelised apples & dates
Ingredients
*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
Instructions
Pre-heat oven to 240C/fan 220C
Heat the butter and 100g of the sugar in a frying pan
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.
Leave to one side while you make the pancake batter:
In a clean bowl, I used my mixer, whisk the egg white until frothy.
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 .
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.
Remove carefully and spot the 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 serve immediately vanilla ice cream and a homemade toffee sauce: (make this while the Yorkshire puddings are cooking)
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 http://www.mummymishaps.co.uk/2016/09/toffee-apple-yorkshire-puddings-gbbobloggers2016-gbbo-week-4-batter.html