Yorkshire Puddings With Apple Crumble Filling

Ingredients

• 2 tbsp Co-op vegetable oil
• 120g Co-op plain white flour
• 75ml Co-op whole milk
• 1 large Co-op British free-range egg

For the filling:

• 2 apples (we used Cox), cored and thinly sliced
• 1 piece stem ginger in syrup, chopped, plus 1 tbsp syrup from the jar
• Juice of ½ lemon
• 1 tbsp Fairtrade caster sugar
• Pinch cinnamon

For the crumble:

• 25g Fairtrade caster sugar
• 25g Co-op unsalted butter, cold, cut into cubes
• Whipped cream or ice cream, to serve (optional)

Method

1. Preheat the oven to 220°C/fan 200°C/gas 8
2. Divide the oil between 6 holes of a muffin tin and place in the oven for about 10 mins to heat up
3. Put 75g of the flour into a mixing bowl (reserve the rest for the crumble)
4. Beat together the milk, egg, and 50ml water in a jug, then pour into the flour and gradually mix to make a smooth batter
5. Pour this back into the jug
6. When the oil is hot, open the oven and carefully divide the batter between the 6 holes of the tin
7. Return to the oven for 15 mins, until risen and golden
8. Meanwhile, put the apples, stem ginger, lemon juice, sugar, and cinnamon in a pan and heat gently for about 5 minutes, until the apples are just softened, but still holding their shape
9. For the crumble, put the reserved flour in a small bowl with the caster sugar and butter
10. Rub together with your fingers until it resembles breadcrumbs
11. Spoon the apples and any syrup from the pan into the Yorkshire puddings and top with the crumble mix
12. Turn the oven down to 190°C/fan 170°C/gas 5 and return the puddings to the oven for around 20 mins, or until the crumble is golden
13. Serve with whipped cream or ice cream, if you like