Yorkshire puddings – so I've heard but never actually witnessed – often get dished up as a dessert up North. Well, our native Yorkshire pudding is a kind of clafoutis, I suppose, so why not serve it as a dessert? When cherries aren't in season, try using cherries preserved in eau de vie to give the puddings a nice kick.
100g plain flour
15g icing sugar
The seeds from half a vanilla pod, or a few drops of vanilla essence
24 cherries, stoned
Preheat the oven to 200C/gas mark 6. Place all of the ingredients, except the cherries, in a bowl or a small electric whisker and whisk to form a light batter.
Lightly grease 4 individual deep Yorkshire pudding tins and put them in the oven for 5 minutes. Remove the tins from the oven, divide the cherries between them and add enough batter to half fill each tin.
Return to the oven and cook for 15-20 minutes, until the batter has risen and is golden. Serve with cherry ice-cream.