Thursday, 13 September 2012

A blackberry recipe - Blackberry and Apple Yorkshire Puddings

                               Try this recipe using your freshly picked blackberries!!After last weeke blackberry picking expedition, I have been eager to find different recipes for using up all the lovely berries we collected! I am even considering taking my daughter again as we had so much fun!! Try this recipe out:

Blackberry and apple yorkshire puddings :

25 g butter

140g golden caster sugar

4 apples, peeled, cored, cut into bite-size chunks

1 egg white

2 eggs

140g plain flour

200ml milk

150g blackberries

2tbsp oil

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.

Recipe found at

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