I’m a firm believer that a picnic isn’t complete without dessert. Here’s my take on a sweet Yorkshire Pudding in my Evening Standard magazine picnic feature.
Summer Berry Yorkshire Puddings
3 tsp oil
50g plain flour
130ml whole milk
Pinch of sea salt
1 tsp sugar
½ tsp vanilla extract
A small punnet of mixed summer berries
Icing sugar, to dust
Maple syrup, to taste
Preheat the oven to 220C/Gas Mark 7. Place a six-hole cupcake tray in the oven with ½ tsp oil in each of the holes. Whisk the flour with the milk. Add the egg and whisk until smooth with the salt, sugar and vanilla extract. When the oil is smoking hot in the cupcake tray, remove from the oven and, using a ladle, divide the mixture between the holes (it should reach about halfway up). Toss some berries into the centre of the batter and place in the oven for 15-20 minutes, until puffed up and crisp. Remove from the oven and leave to cool slightly before dusting with plenty of icing sugar. Add a little maple syrup, if desired, to the centre of each. Transport the puddings in the tray to the picnic site.