How To Feed Two Hungry Bears
It wasn’t planned, losing a few pounds. We suffered a bit with a tummy bug, and then it took about a week before either of us really felt an urge to eat winterish food. But when it happened, when we finally regained our appetite, we were like two starving bears leaving hibernation for the arrival of spring. And gosh, did we ever dig in.
I made a big Yorkshire Pudding from an adapted recipe of James Martin’s (his mum’s recipe, he says). The original recipe makes enough to stuff the population of a small village. There’s only two of us in this house, so it was time for maths. But for the longest time, the maths didn’t add up, and the recipe wasn’t my favourite. And then I watched him make it on telly one weekend, and discovered something he did that wasn’t in the original recipe. He opened the oven door halfway through the cooking time to release built-up steam. As soon as I did that, the recipe worked perfectly. I’ve since noticed that he’s updated the recipe on the BBC Food website to reflect that nifty trick.
That afternoon, I made a casserole with tinned/drained white beans and browned Cumberland sausage links in a spicy sauce of chopped tomatoes (1 tin), 1 chopped onion, 3 cloves garlic, pinch of salt, a few sprigs of fresh thyme, and a ridiculous amount of pepper because we love black pepper. I added a splash of my husband’s beer to the pot while his back was turned, then gave the whole thing a gentle stir, and popped it in the oven at a low temperature to slowly simmer for about 40 minutes. First 20-minutes with the lid on, and then remove the lid for the duration so the sausages brown to a deep crusty golden colour in the oven.
It was just what two hungry bears needed.
Ingredients (for 8 servings/for 2 servings)
225g/47g plain flour
salt and freshly ground black pepper
8 large/2 large free-range eggs
600ml/120ml whole or semi-skimmed milk
50g/10g beef dripping or lard
Place the flour into a bowl and season with salt and freshly ground black pepper.
Lightly beat the eggs and add them with the milk to the bowl. Whisk to make a smooth batter, although some lumps might remain. Cover and place in the fridge to chill for at least one hour. Overnight is best.
Place the pudding pan in the oven, and then preheat to 220C. When the oven is at temperature and the pan is hot, add the dripping or lard to your Yorkshire tins, and place the tin in the oven for 10-minutes until very hot.
Remove the tin from the oven, and carefully pour the batter into the tin(s), filling it 2/3 full. Place the tins in the oven and cook for 20-minutes. After 20-minutes, open the oven door to allow steam to escape, and turn the temperature down to 190C. Continue to cook until the puddings are golden-brown and crisp.