Walnut Yorkshire pudding with apple compote

Ingredients for 4 servings:

• 200 g flour
• 2 eggs
• 50 g walnuts, chopped
• 1 pinch of salt
• 175 ml milk
• 100 ml water
• 1 jar applesauce (400 g)
• 2 tbsp sugar
• 1 m.-sized apple
• 200 ml cream
• ½ tsp spice(s) (apple pie spice) or cinnamon mixed with cardamom

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

the English side dish as a sweet dessert

Pour 1 tablespoon of oil into each muffin tin. Place the tin in the oven and heat to 220°C for about 10 minutes. Put the flour in a bowl, add the nuts, salt, and eggs, and mix with a hand mixer. Gradually add the milk and water. The batter will be quite runny. When the oil is hot enough (really hot!), remove the tin from the oven, pour 1-2 tablespoons of batter into each tin, and quickly return it to the oven. For a tin with small holes (not mini), 1.5 tablespoons is enough; for larger ones, you can use more. You may have some batter left over. Depending on the size of the tins, the puddings need to bake for 15-20 minutes. In the meantime, dice the apple and bring it to a boil with the sugar and a little water. Simmer briefly on low heat, add the applesauce, and turn off the heat. When the puddings are ready, remove them from the tins and let them drain briefly on a paper towel. Serve with apple compote. A dollop of whipped cream also tastes delicious. Notes: Yorkshire pudding is a bit like deep-fried pancake batter in a muffin form. It’s usually served as a side dish with meat and sauces, but this is a sweet version. If you like, you can caramelize the walnuts with a little sugar before adding them. The puddings are best served lukewarm, but can also be eaten cold, preferably the same day.