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How to Make Apple and Almond Yorkshire Puddings

How to Make Apple and Almond Yorkshire Puddings

Yes, you’ve read right – Yorkshire puddings aren’t just savoury treats! It’s so easy to sweeten up our country’s renowned savoury pudding with dollops of fruit, nuts and cream, transforming our favourite Sunday night roast accompaniment into a (moderately healthy) weeknight dessert.


  • 1 Egg White
  • 2 Eggs
  • 25g of Butter
  • 200ml of Full Fat Milk
  • 4 Apples (cooking apples or Cox apples, cut into bite-sized chunks)
  • Handful of Almonds


Sweet Apple Yorkshires with a Nutty Crunch

  1. Preheat your oven to 240°C (220° fan or gas mark 9). Heat up the butter and 100g of the sugar in a large frying pan, add in the apples, and then turn the heat up to high. Cook the apples for about 3 to 4 minutes, until they’re softened and slightly caramelised.
  2. Whisk up the egg white in a large clean bowl until frothy, and then crack in two whole eggs. Add in the rest of the sugar, milk and flour, and whisk it all up together.
  3. Once your batter is thick and smooth with plenty of air bubbles, stir in the apples.
  4. Find a 6 hole non-stick muffin tin and add in a small amount of oil into each hole. Place the tin into the oven to heat up the oil; it should be sizzling and hot.
  5. Quickly, but carefully, pour in a ladleful of batter into each hole, ensuring that no fruit is left over. Place the tin back into the oven and bake the puddings for about 15 minutes, or until they’ve have puffed up and turned golden.
  6. Garnish with almonds and serve warm with custard, cream or ice cream!
How To