Jeffrey Morgenthaler | serves 2-3

1
  • 2 large eggs

Beat in blender for one minute on medium speed.

2
  • 3 oz (by volume) superfine or baker's sugar (NOT powdered!)

Slowly add sugar and blend for one additional minute.

3
  • 4 oz brandy, rum, or bourbon (or a mix)
  • 6 oz whole milk
  • 4 oz heavy cream

With blender still running, add liquor, milk, and cream until combined.

4
  • Whole nutmeg cloves, for garnish

Chill thoroughly to allow flavors to combine and serve in chilled wine glasses or champagne coupes, grating nutmeg on top immediately before serving.

Yorkshire Pudding

A lovely Yorkie pudd that me nan used to make.

1
  • 1/2 pt milk
  • 2 oz butter
  • 5 oz self-raising flour

Heat the milk and butter until nearly boiling. Add flour and allow to seeth over.

2
  • 3 eggs
  • salt and pepper to taste

Add the remaining eggs and whisk again. Cook at 220C for about 1 hour.