100g plain flour
175 ml milk
Zest of one lemon
About 24 raspberries
Pre-heat the oven to 200 degrees C.
Sieve the flour. Beat the eggs and add them to the milk then pour into the flour and whisk. Add the sugar and lemon zest and mix.
Grease the Yorkshire pudding tin well and put a few raspberries in each one. Fill them almost to the top with the batter and cook for 15 minutes.