Raspberry Yorkshire Puddings

Cook Time 1 hour

Makes 12

Ingredients

2 punnets of raspberries 

200g flour

4 large eggs

2 tbsp caster sugar  

200ml milk

Pinch salt

30g butter 

Icing sugar, for garnishing

Method

In a large bowl, whisk the flour, sugar and salt together. Beat the eggs into the flour gradually, then slowly add the milk, whisking until smooth. If there are lumps, pass them through a sieve.

Let the batter rest at room temperature for at least 30 minutes, or better yet, overnight. 

Preheat the oven to 220°C

Place a muffin tin in the oven and add ½ tsp of butter to each cup. Heat until the butter is bubbling.

Carefully remove the hot tray from the oven and pour the batter into the hot butter, filling each cup about half full. Add a few raspberries to each cup and return to the oven. Bake for 20–25 minutes without opening the oven door until the puddings are puffed and golden brown.

Dust with icing sugar and serve hot.