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servings:

My husband taught me how to make Yorkshire puddings, and now I am hooked. I like to make them as individual puddings, baked in a non-stick muffin tin, but you can also make one large pudding in a high-sided pan and then cut it into portions. As a child, my dad used to eat them as a sweet dessert—you follow the same recipe, but finish off by pouring warm honey over the top. Comfort food at its best.

• 3/4 cup all-purpose or light spelt flour
• pinch sea salt
• 2 large, free-range eggs
• 1 1/4 cups milk
• 8 teaspoons vegetable or light olive oil for the muffin tin

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