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!

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Photo: Joe Sarah

Takes 40 minutes

Serves 6


  • 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


  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.