Rhubarb and Salted Caramel Yorkshire Puddings

Rhubanb Salted Caramel Gorkshine Puddings INGREDIENTS МЕТНOD For the rhubarb: Cut the rhubarb into pieces and place on a baking tray, then sprinkle the sugar and vanilla over the 500g rhubarb, washed & trimmed 150g caster sugar 1 vanilla pod, split & scraped A glug of orange juice top. Drizzle on the orange juice, then cover the tray tightly in foil and bake at 200C (gas 6) for an hour and a half. For the Yorkshire puddings, pour a little oil evenly into pudding tins and place in the oven. To make the batter, beat the eggs and flour until smooth and gradually add the milk. Pour the mix carefully into the preheated oil and place back in the oven for 20 minutes. For the Yorkshire pudding: 140g plain flour To make the salted caramel sauce, melt butter, sugar and syrup in a pan and simmer for 3 mins. Add the cream and the fleur de sel, stirring with a wooden spoon. Cook for another minute and then remove from the heat. 4 eggs 200ml milk For the salted caramel: Once the Yorkshire puddings are ready, pour the salted caramel sauce into the bases and add the 75g unsalted butter 5og caster sugar 5og soft brown sugar 5og golden syrup 125ml double cream rhubarb. Serve with ice cream, cream or custard. Enjoy! Fleur de sel to taste GORGEOUS COTTAGES