Not that I’m admitting this is a degenerate meal, but it seems to be looked down on by everyone I know and haven’t convinced to try it yet.
- Basic plain pasta shells, cooked normally
- Drain water
- Add like half a block at least of chopped-up basic cheddar and stir it while it melts
- Stuff into six (this is the appropriate amount, trust me) Yorkshires
- Throw the pan away due to burnt cheese
Easy peasy, lemon…cheezy? I await your judgement.
*whoever replies with a penis joke first, loses
I make Yorkshire Puddings every Sunday, but I can’t say I ever get too adventurous with them, by which I mean I never do any deliberate experimentation. Any deviation from my standard recipe only comes by accident, but one such deviation has since become standard; one time when I fudged the ratio of milk to water a bit, I think by entirely forgetting the water, it was actually liked a bit better, so the ratio of water to milk has since been shifted.
Back when my siblings went to university, though, we didn’t shift the quantities we made any, leaving some left over to be eaten as a snack later in the night, or in my brother’s case, as breakfast. Said leftover puddings were not eaten with gravy, as the main course puddings; my desert puddings were eaten with some maple syrup, whilst I think my brother made some kind of marmite sandwich out of them to have as breakfast.
On the origin of puddings by means of natural selection or the preservation of flavoured mistakes in the struggle for life
