Apple & Blueberry Yorkshire Puddings

Apple & Blueberry Yorkshire Puddings

Serves 4. Recipe is from http://www.recipes4us.co.uk. This is best served with ice cream and extra syrup.

Vegetable oil

2 small apples

1 oz. butter

2 ozs. sugar

5 ozs. milk

1 egg

3 ozs. flour

2 tsps. maple syrup plus extra for serving

3 ozs. frozen or fresh blueberries

1. Preheat the oven to 400 degrees. Place about 1/4 inch of oil in the bottom of 4 holes of a muffin tin and put in the oven to heat.

2. Peel, core and dice the apples into pieces no bigger than a 1/2 inch.

3. Melt the butter in a small frying pan, stir in the sugar, then add the apple. Cook over a medium heat for 4-5 minutes, turning and stirring frequently, until softened.

4. Using a slotted spoon, transfer the apple mixture to a large plate, spread out and place in the fridge to cool.

5. In a mixing bowl, beat the milk, egg, flour and maple syrup until well blended and smooth.

6. Add the cooled apple to the batter and mix well.

7. Once the oil in the muffin tin is sizzling, divide the batter evenly between the four holes. Sprinkle the blueberries on top. Bake for 15 minutes or until golden brown and slightly risen.