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.
3 eggs
100g plain flour
200ml milk
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.
Subscribe to Independent Premium to bookmark this article
Want to bookmark your favourite articles and stories to read or reference later? Start your Independent Premium subscription today.
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies