Cherry Yorkshire pudding

Cherry Yorkshire pudding

By
From
Mark Hix On Baking
Serves
4
Photographer
Jason Lowe

Yorkshire puddings – so I've heard but never actually witnessed – often get dished up as a pudding 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.

Ingredients

Quantity Ingredient
3 eggs
100g plain flour
200ml milk
15g icing sugar
1/2 vanilla pod, seeds scraped
or a few drops vanilla extract
24 cherries, stoned

Method

  1. Preheat the oven to 200°C.
  2. Place all 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.
  3. 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.
  4. Serve with cherry ice cream.
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