This recipe was created for us by Lawrence Keogh from Roast Restaurant in Borough Market, London SE1, where Sharpham Park have a stand every Thursday, Friday and Saturday. This is a great way of tasting our products first hand! www.roast-restaurant.com

Ingredients:

500g Spelt Flour sifted
500ml Milk
500ml Eggs (approx. 10)
Salt & Pepper
Beef Dripping

Method:

Sift the flour in to a large bowl and season with salt and pepper. Whisk together the milk and eggs and pour into the spelt flour. Whisk all together until a smooth consistency is achieved. You want the mixture to coat the back of a spoon.

Let it rest in a fridge for an hour (you can make the day before).

And then proceed as for making normal Yorkshire puddings -

Melt the beef dripping slowly in a pot, then pour the dripping into a hot Yorkshire pudding tray and place back in the oven at 190c. Take the tray out after approx. 10 minutes and pour in spelt batter.

When the Yorkshire pudding rises it is important that when it reaches its peak you open the door and turn them on their side to crisp the base. This prevents the Yorkshire pudding from sinking.