Eggs and flour on the left: Yorkshire puddings on the rightOn paper, Yorkshire puddings seem almost laughably easy; mix egg, flour, and milk together, pour it into sizzling oil, and wait. Tall, fluffy, oven-roof-hitting wonders should soon appear.
Except it doesn’t always work that way, does it? I’ve had many roast dinner disasters in the past; flat, anaemic pucks of carbs are too easy to make.
In times like these, I turn to Mary Berry, whose scone tips, 15-minute lemon curd recipe, and spag bol secrets ha...
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