Sweet Yorkshire pudding recipe

• 4 Medium free range eggs
• 0.5 Pint water
• 0.5 Pint full fat milk
• 4 oz (113.4g) Plain flour
• 1 pinch Salt
• 1 Tub of own choice favourite ice cream
• 1 Pot of strawberry conserve
• 1 handful Icing sugar for dusting

1. For best results whisk all Yorkshire mix ingredients together in stainless steel or china bowl.
2. Leave to rest for 4 hours
3. Pre heat oven to 200C, gas mark 6.
4. Heat muffin tins, 4 inch, with a coating of salad oil in oven for 3minutes, remove from oven, pour off excess oil and fill each hole to the brim with batter mix
5. Bake for 15 to 20 minutes, until golden brown.
6. Remove from oven and set aside to keep warm
7. When ready to serve fill each pudding with a scoop of ice cream and top with a generous spoonful of strawberry conserve and dust with icing sugar to finish.
8. Happy pudding eating!

range eggs, water, milk, flour, salt, own choice, strawberry conserve, handful icing sugar

Taken from www.lovefood.com/guide/recipes/11856/gary-kingshotts-sweet-yorkshire-pudding-filled-with-madagascar-vanilla-ice-cream-and-strawberry-con (may not work)