One of the ladies made fantastic yorkie puds, and they always turned out beautifully. Her cooks treat was one that had been left over drizzled with golden syrup and some cream - how many calories in that? I don't want to think about it!
I was often invited to other peoples houses for tea, and one family had me over and made yorkies for the meal, but they were flat, pale and stodgy. I then thought, hang on maybe these aren't so easy to cook after all. From then I was wary of ever making them, there seems to be two camps on theses delicious puddings, those who say there is nothing to it and those who think there is some mystery to them.
I recently got Nigella Lawson's book How to eat from the library and followed her recipe, well attempt one amazed me and was absolutely delicious, attempt two was almost as good, but would have been better if I had a big enough metal dish to cook them in. Her theory is to mix the eggs and milk well together with the salt and pepper then set that aside for 15 mins before adding the flour, I will not argue with her as it worked for me, now I just need to pluck up the courage to cook some roast beef, something I have never done.
