Apple & Fig Cinnamon Yorkshires© (makes 4)


Cinnamon Yorkshire Pud Mix
  • 3.3fl oz-100ml whole milk
  • 1 tablespoon caster sugar
  • ½ tablespoon ground cinnamon
  • 2 medium eggs (free-range)
  • 2.4oz-70g plain flour (sifted)
  • ½ teaspoon vanilla extract
  • 4 teaspoons flavourless oil
Apple & Fig Filling
  • 3.5oz-100g pink lady apples (peeled, cored, diced)
  • 3.5oz-100g fresh figs (flesh only)
  • 0.8oz-25g caster sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon vanilla essence
  • 5 tablespoons water
  • Crushed brandy snaps
  • 10.1fl oz-300ml double cream
  • ½ teaspoon vanilla essence
  • 1 tablespoon icing sugar


  1. Start by making the apple & fig filling. In a small saucepan, add all of the filling ingredients and give it a stir. Bring to a boil over a high heat then immediately lower the heat, pop the lid on and cook for 4 minutes. After this time, give the mix a stir, return the lid and continue to cook for a further 7 minutes. Remove from the heat and set to one side to cool completely
  2. Pre-heat oven to 428˚f/220˚c regular oven or 392˚f /200˚c fan assisted oven. Add a teaspoon of oil to each cup of a 9”/24cm 4 cup pudding tray tin and pop into the pre-heated oven for 10 minutes. Meanwhile, make your Yorkshie batter, add all the ingredients into a large mixing bowl and whisk for a couple of minutes until completely combined. pop to one side to rest until the heating of the tray is complete
  3. Once the 10 minutes is up, spoon the batter equally into the pre-prepared tin and pop back into the oven for 20 minutes until the puddings are browned and risen. Remove the Yorkshies from oven. Allow to cool in the tins completely before moving onto the next step
  4. Make the cream by whisking together the vanilla essence, icing sugar and double cream until it is stiff but still soft and subtle- it must be able to hold its shape. Pop to one side. Fill each of the puddings equally with the apple and fig mix. Pipe the cream on top using your preferred method (or just spoon it). Finally, decorate the top with the crushed brandy snaps and serve

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