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4
Easy
By Mark Hix
Published 2012
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.
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.
Remove the tins fr
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