Yorkshire pudding with your Sunday roast is a great thing, but there’s probably more BBQ’s and alfresco dining rather than roast dinners through the summer months. So, how about a sweet Yorkshire pudding served with cream or ice cream? This recipe is using seasonal rhubarb but it can be substituted for other fruits such as apples, blackberries or blueberries.You will need: 2 eggs 200ml milk Few drops of vanilla extract 140g plain flour 1 tbsp caster sugar 120g Rhubarb – cut into small chunks Sunflower oil for cooking
This will make 6 puddings or one large one.Method: Pre-heat the oven to 220C or gas mark 9 and put a teaspoon of oil into 6 holes of a deep Yorkshire pudding tin. In a large bowl whisk the eggs, milk & vanilla until well whisked up. Add the flour and the sugar and whisk until it is all mixed in and lump free. Stir in the rhubarb. Heat the pudding tin in the oven until the oil is very hot (as you would do with normal Yorkshires!) Working quickly, so the oil doesn’t lose too much heat, ladle the mix into each of the greased holes and cook for 15 to 20 minutes until they have risen and are golden brown. Remove them from the tin and serve them warm with cream or ice cream!