2 large eggs, separated

50g maple syrup

25g wholemeal flour

200g strained Greek yoghurt

Zest and juice of half a lemon

100g blueberries

Butter, for greasing

Ice cream

Preheat the oven to 180˚C and grease 10-12 mini-Yorkshire pudding tins.

In a mixing bowl, mix the eggs well with the maple syrup. Beat in the flour, then the yoghurt, the lemon zest and lemon juice until thoroughly blended. In a separate bowl, whisk egg whites until stiff and then fold into the yoghurt mixture.

Divide the blueberries between the tins and then pour some mixture into each tin.

Bake in the oven for 25-30 minutes, until the top is brown. They will rise like a soufflé and then go down again.

Let them cool and then turn them out in to dishes and serve warm with a scoop of vanilla ice cream.