Yorkshire Puddings don’t just go with the Sunday roast, why not make a lovely dessert with apples, blackberries and syrup?

Makes: 10
Cooking time: 20min

How to make Toffee Apple & Blackberry Crumble Yorkshires:

1. Preheat the oven to 200°C, Fan Oven 180°C, Gas Mark 6. Add the apples to a pan with a little water and simmer gently for about 4-5min until tender but still retain their shape. Put to one side.
2. To make the crumble topping, add the flour to a bowl, add the butter and rub it in using your fingertips until it looks like breadcrumbs, then stir through the sugar. Spread the mixture out onto a baking sheet and put in the oven for about 10min or until beginning to turn golden. Remove and put to one side.
3. In another pan, add 100ml water and the sugar and bring it to the boil, reduce the heat, then stir in the syrup and butter and heat gently, stirring until thickened then stir through the apples and put to one side.
4. When ready to assemble, lay the Yorkshires out on a baking sheet and put in the oven for 2 min, then remove, spoon the toffee apple mixture and blackberries (reserve some for topping) into each one and top with crumble mixture and put back in the oven for 3min. Top with a blackberry half to serve. Serve warm straight away, with a spoon full of custard, cream, crème fraiche or ice cream.

Chef’s tip: if eating later, reheat in microwave for 2min

Try these dessert recipes, too, including:

• Lemon Tart with Blackcurrant Compote
• Pistachio & White Chocolate Cookie Sandwiches
• Pineapple Triffle