Method

1. Preheat the oven to 220C/gas 8. Place a non-stick muffin tray into the oven to heat.

2. Sieve the flours into a large bowl and add the sugar and lemon zest.

3. Add the eggs and beat until thick and smooth.

4. Add the milk a little at a time, beating between each addition. Once all the milk has been incorporated, set the mixture aside for 10-15 minutes to rest.

5. Add a little melted butter to each mould of the pudding tray and place back in the oven to heat.

6. Remove the hot tray and carefully pour in the batter until level with the rim of each mould. Return the filled tray to the oven and cook for 15-18 minutes, until well-risen and golden brown.

7. To make the raspberry sauce, puree the raspberries and pass through a sieve.

8. Place the icing sugar, wine, lemon peel and juice into a pan and stir in the raspberry puree. Bring to a simmer and cook for 3-4 minutes. Switch off the heat and leave the sauce to until lukewarm.

9. Serve the Yorkshire puddings with fresh raspberries, the raspberry sauce, and a generous dollop of vanilla ice cream.