Yorkshire drop is a cross between a clafoutis and a Yorkshire pudding. Tried one? We hadn’t until but this delicious Peach Yorkshire drop with butterscotch sauce is the perfect place to start. Or try one of our other classic puddings. Blackcurrant sorbet works wonderfully well during summer months (divine made with your own blackcurrants) or the fruit and almond tart is a sure-fire crowd pleaser, and ridiculously simple to make.

YORKSHIRE DROP WITH PEACHES AND A BUTTERSCOTCH SAUCE

Serves 6-8

■ Small knob butter for greasing
■ 200ml (7fl oz) whole milk
■ 2 free-range or organic eggs
■ 1 tsp vanilla extract
■ 125g (41⁄2oz) plain flour
■ 45g (13⁄4oz) caster sugar
■ 1 tsp cinnamon
■ 3 peaches, stones removed and each cut into 8 segments

For the butterscotch sauce

■ 100g (31⁄2oz) caster sugar
■ 25g (1oz) butter
■ 300ml (10fl oz) double cream

A cross between a clafoutis and Yorkshire pudding, this makes a great summer dessert and is flexible as you can use fruits other than peaches, such as plums or rhubarb. We thank Yorkshire for the sauce as butterscotch is said to have originated in Doncaster in the 19th century.

Preheat the oven to 180°C/ 350°F/Gas Mark 4 and grease the sides of a round, 24cm (91⁄2in) baking dish with 4cm (11⁄2in) sides with the knob of butter.

Measure the milk in a jug then whisk in the eggs and vanilla.

Place the flour, sugar and cinnamon in a bowl then slowly pour in the milk; whisk until you have a smooth batter. Leave to rest for 10 minutes giving it the occasional whisk. Pour the batter into the dish, drop the fruit in and bake for 45 minutes.

While it is baking make the butterscotch sauce. In a saucepan melt the sugar with two tablespoons of water. Once dissolved turn up the heat and let it caramelise. When a darkish golden whisk in the butter and cream (it will spit).

Serve the Yorkshire drop straight from the oven with a jug of warm butterscotch sauce.