Toffee Apple Yorkies Recipe

This toffee apple yorkies recipe was made by Fabulous Baker Brothers, Tom and Henry in their second series. They made this whilst working with a cafe in York.

This Toffee Apple Yorkies recipe is a sweet Yorkshire Pudding Served with Sweet Apples, Toffee Sauce and Ice Cream make stye ultimate traditional pudding. A great twist on a classic savoury yorkshire pudding.

 

Our pear lovely recipe is another great way to bake something sweet with fruit!

All your baking will improve with one of our ultimate baking stone.

If you want to learn how to make great cakes, come on a course at our  Hobbs House Cookery School.

 

Photo: Joe Sarah

Takes 40 minutes

Serves 6

Ingredients

  • For the apple Yorkshire puddings:

  • 2 eggs

  • 25g butter

  • 200ml milk

  • 4 apples (russets are best), peeled, cored and cut into 8th’s

  • 115g plain flour

  • 2 tbsp caster sugar

  • The seeds from 1 vanilla pod

  • More butter and caster sugar for greasing

  • Zest of 1 orange

  • For the toffee sauce:

  • 50g butter

  • 50g golden caster sugar

  • 50g light brown muscovado sugar

  • 100ml double cream

  • To serve:

  • Vanilla ice cream

Method

  1. Preheat the oven to 230°C/Gas Mark 8.

  2. To make the Yorkshire pudding: put all the eggs, milk, flour, vanilla seeds and orange zest in a large mixing bowl and whisk out all the lumps until you're left with a double-cream consistency. Set aside and allow to stand for 15 minutes.

  3. Melt the butter in a pan, add the apples and the sugar and a splash of water. Cook for 10 minutes until the apples are soft and caramelised. Add a bit more water as they cook if necessary to avoid burning.

  4. To make the toffee sauce: melt the butter and add the sugar. Heat until the mixture bubbles – be careful not to touch this as it’s very hot. Lower the heat and add the cream – beat well until smooth. Set to one side.

  5. Grease a six-hole jumbo muffin tin with butter and then sprinkle a little sugar into each hole. Divide the apple between the holes and pop in the hot oven for 3 minutes. Pour your batter into a jug to make the next step easier.

  6. Remove the hot tray from the oven and quickly pour in the batter until each hole is about ½ full. Put back into the oven and cook for 10 minutes – do not be tempted to peak!

  7. Serve with a scoop of ice cream on top and a drizzle of toffee sauce.