Raspberry Yorkshire Puddings

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A sweet twist on a classic favorite, these Raspberry Yorkshire Puddings are light, fluffy, and filled with juicy bursts of raspberry flavor. Crisp on the outside and soft in the middle, they make a delicious treat for breakfast, brunch, or dessert. Serve them warm with a dusting of icing sugar, a dollop of cream, or extra fresh berries for an easy yet impressive dish.

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

1. 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.
2. 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.
3. 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.
4. Dust with icing sugar and serve hot.