CELEBRATE the fifth anniversary of British Yorkshire pudding day on Sunday, February 5, by whisking up a delicious dessert version, made with apples and blueberries and flavoured with maple syrup.
Yorkshire pudding’s predecessor, dripping or batter pudding, has been cooked for centuries in Britain although originally they were flatter than today’s versions.
The first Yorkshire pudding recipe was printed in 1747 by Hannah Glasse who wrote a cookery book called Art of Cookery Made Plain and Simple.
Hannah is credited for having changed the name from dripping pudding to Yorkshire pudding.
2 small apples
50g/2oz sugar (either granulated, brown or caster sugar)
150ml/5fl oz milk
75g/3oz plain flour
2 tbsp maple syrup plus extra for serving
75g/3oz frozen or fresh blueberries
Preheat the oven to 200C, 400F, gas mark 6. Place about 25mm/¼-inch of oil in the bottom of four of the holes of a large sixhole muffin tin and place in the oven while it’s pre-heating.
Peel and core the apples then cut into dice (no larger than 1cm/ ½-inch. Melt the butter in a small frying pan, stir in the sugar then add the apple and cook over a medium heat for four to five minutes, turning and stirring frequently, until just softened.
Using a slotted spoon, transfer the apple mixture to a large plate, spread out and place in the fridge while you make the batter.
Meanwhile, place the milk, egg, flour and maple syrup in a mixing bowl and beat with a hand or electric whisk until well blended and smooth. Add the cooled apple to the batter and mix well.
Make sure the oil in the muffin tin is very very hot. If it’s not sizzling, then heat on the hob. Once sizzling, divide the apple/batter mixture between the four holes then sprinkle the fresh or frozen blueberries on top.
Place in the oven immediately and bake for 15 minutes until golden brown and slightly risen. Best served hot with ice cream and drizzled with extra maple syrup.
Recipe courtesy of Recipes4us.co.uk.