Helene my dear,
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Eastcote Pinner
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Middlesex
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20-2-51
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Must fly and post this if you're to have it for Brian's birthday dinner, do let me know if it's a success.
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There are many ways of doing it but Mummy and I think this is the simplest for you to try. Put a cup of flour, an egg, a half cup of milk and a good shake of salt into a large bowl and beat altogether until it is the consistency of thick cream. Put in the frig for several hours. (It's best if you make it in the morning.) When you put your roast in the oven, put in an extra pan to heat. Half an hour before your roast is done, pour a bit of the roast grease into the baking pan, just enough to cover the bottom will do. The pan must be very hot. Now pour the pudding in and the roast and pudding will be ready at the same time.
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Cecily
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Love,
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I don't know quite how to describe it to someone who has never seen it, but a good Yorkshire Pudding will puff up very high and brown and crisp and when you cut into it you will find that it is hollow inside.
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The RAF is still keeping Doug in Norfolk and we are firmly hoarding your Christmas tins until he comes home, but my dear, what a celebration we shall have with them when he does! I do think you oughtn't to spend your money like that!
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