Well, I was reading Comfort Bites and Jo had made home-made Yorkshire puddings. I immediately started to crave them but then I got chatting and it reminded me of Nigella's idea in How To Eat for eating them as a pudding with cream and syrup. I had been meaning to try them this way for so long and don't know why I have never got round to doing it. I realised that I had nothing much planned for tea tonight except some soup and there was no reason why I couldn't finally get on and try this out. So I did.
It's just a normal Yorkshire pudding recipe and then just some cream and syrup poured over afterwards so nothing fancy. I'll tell you Nigella's recipe, though - she says it is a recipe from Jane Grigson.
She says this serves 8 and if you had had a substantial meal, it would easily do that as it is very filling. We, however, only had soup for our tea so we polished off half of this between the two of us.
4 eggs (luckily I had proper fresh eggs in the house given to me by a friend with hens)
250g plain sifted flour
Mix all the ingredients except the flour beating well together (electric mixer, rotary or balloon whisk - whatever). Let stand for 15 minutes then whisk in the flour. Meanwhile put the dish (she uses an enamel dish about 30cm by 19cm and 7cm deep, I use my large Le Creuset casserole) with 1 tbsp or so of oil in a very high oven. Pour the batter into the intensely hot pan, cook for 20 minutes. Serve with a jug of golden syrup and a jug of double cream.
Well, it was lovely. Gooey, sweet, warm and extremely indulgent. And so easy and quick to make! I think it might be a bit dangerous now that I know I can whip that up anytime and I will certainly usually have all the ingredients in the house. I think if I put on 20 stone this winter, I'll blame Comfort Bites for putting the idea in my head!