Individual apple and cinnamon batter puddings

1. Preheat oven to 220ºC/fan 200ºC/gas mark 7. Combine flour, sugar and cinnamon in a bowl. Make a well in centre of flour mixture; break in egg and add a little milk, whisking well. Gradually whisk in remaining milk, drawing flour in from sides to make a smooth batter. Pour batter into a jug; set aside.
2. Peel, core and cut each apple into 8 wedges; set aside. Put 1/2 tsp sunflower oil into each well of a 4-hole, non-stick Yorkshire pudding tin; heat in oven for 2–3 minutes or until hot. Remove tin from oven; quickly place 4 apple wedges into each well of tin (hot oil may spit slightly, so be careful). Give batter a quick stir; pour over apple wedges, dividing it evenly between wells.
3. Bake in oven for about 20 minutes or until puddings are cooked, risen and nicely browned. Turn out of tin and serve immediately.

Cook's tips

• Try baking this dessert in a shallow, 18cm (7in) square non-stick tin instead. Bake for about 25 minutes; cut into 4 portions to serve.
• These puddings are also good served cold. Cool any leftovers, then refrigerate and enjoy the next day.
• Try using fresh peaches or apricots in place of the apples.
• Serve with a light dusting of sifted icing sugar on top.