Rosemary Apple Charlotte and Milk ice-cream

4 small apples (washed and peeled -with the skins set aside for later- and diced)
dark brown sugar, or muscavado sugar (for a toffee, nutty taste)
100ml double cream
400ml milk (goat's milk or hazlenut milk would also work really well)
3 egg yolks (you could use the egg whites for a meringue or accompanying apple souflées
a few sprigs of rosemary
2 well-toasted (BURNT) pieces of toast.
a few speculos (speculos are french biscuits which you'd normally have with your coffee- they have a toffee-like sweetness yet the texture of a biscotti meets digestive)

Preheat the oven to 160C.
In a saucepan, add the diced apples, the rosemary, and a splash of water (or calvados if you want alcohol). Keep on a low heat and leave to soften.
In another pan, heat the milk until it begins to boil, then turn the heat down and add the sugar (stirring continuously). Then whisk in the egg yolks, constantly so you don't get scrambled egg. When it is all combined, add the cream and thoroughly stir. Pour the custard into the ice-cream maker (or into a covered tub and put in the freezer).
The apple should be softened by now, so take the rosemary out and add the speculos. Mush it a bit to get a thick consitency, but not too much as it's nice to have the odd lump. Pour the apple mixture into the ice-cream maker, or generously drizzle into your tub to achieve a ripple effect.
On a lightly oiled baking tray, put on the apple skin and leave in the oven until the moisture has started to evaporate. Then, turn the grill on to maximum, and keeping an eye on them (like I should have done better) wait for them to harden and crisp up a bit. It should take a minute at maximum. When they are perfectly coiffed, gently pat them dry with a piece of kitchen towel to get rid of excess grease.
In the toaster put in two slices of toast, and when they are reasonably charred, take them out and generously slice them so you get reasonable diamonds/slithers/any other pretty shape .
The custard should have solidified quite a bit by now, so add the toast to it, and then leave it in the freezer to set.

Serve with the apple crisps and perhaps a dark-chocolate sauce.

Yorkshire Puddings

Ingredients:
145g plain flour
4 eggs
200ml milk

Recipe:
Preheat the oven to 220C and add a little oil (preferably not olive oil) to your baking tray/ tins/ holder of batter, and put the tin in the oven.
Whisk together the flour and eggs until you have a mixture with no lumps.
Add the milk and whisk until your batter becomes even thinner.
Take out the tin(/s) and pour your mixture in.
Leave the Yorkshire puddings in the oven for at least 30 minutes, or until the batter is cooked.

In my opinion, a Yorkshirte pudding is an oven-baked pancake, or a savoury and blander clafoutis.

Variations:
You can add seasoning to your mix to go with your meal.

As Yorkshire puddings don't have any flavours in them, you could actually make them sweet OR savoury (although traditionally they are had with your Roast dinner). For instance, you could fill an individual one with creme patissier and strawberries for a Summer twist.