- 1 tbsp vegetable oil
- 6 small apples, cored, then scored around their middles
- 125g golden or white marzipan, grated
For the batter
- 125g plain flour
- Pinch of salt
- 1 large egg
- 300ml semi-skimmed milk
For the caramel drizzle
- 50g butter
- 50g light muscovado or light soft brown sugar
- 50g golden syrup
- Generous pinch of sea salt flakes (optional)
- Preheat the oven to 210°C/Gas 7.
- Put ½ tsp of vegetable oil into each hole of a 6 Hole Deep Yorkshire Pudding Tray. Put an apple into each hole, and share the grated marzipan between them, stuffing it into the spaces where the apples have been cored. Transfer to the oven and bake for 5 minutes while making the batter.
- Put the flour into a mixing bowl and add the salt, egg and milk. Beat with a whisk to make a smooth batter (this will only take a few moments). Transfer to a jug to make pouring easier.
- When the apples have been cooking for 5 minutes, quickly pour the batter around them and close the oven door. Bake for a further 22-25 minutes, or until puffed up and golden brown.
- Meanwhile, make the caramel drizzle. Put the butter, sugar and syrup into a saucepan and heat gently, stirring often, until the sauce is melted and smooth. Stir in the sea salt flakes (if using). Avoid boiling or simmering the sauce, or it could turn to toffee! Just turn off the heat when ready, and warm again gently when ready to serve.
- When cooked, allow the apple puffs to settle for a minute or so, then carefully transfer each one to a serving dish and spoon some of the salted caramel drizzle on top.
Tip: Do make sure you use small apples, or there won’t be enough room in the tin for the batter. To score them, use a sharp knife and run it around their ‘equators’.