Pies, Puddings and Pottages

Heat the milk in the saucepan to 30C/86F.

Transfer to the measuring jug, whisk in the yeast and teaspoon of sugar and leave to stand for 10 minutes to activate the yeast.

Sift the flour and salt in the large mixing bowl and stir thoroughly.

Make a well in the centre and add the yeast mixture and whisk into a thick batter.

Add the beaten eggs, the nutmeg and salt and whisk in thoroughly.

Cover with clingfilm and leave at room temperature for an hour or until the yeast is activated and the mixture is frothy.

Heat a griddle pan on a moderate heat and spread a very small knob of lard and use the pastry brush to spread it thinly over the surface.

Scoop up a small ladleful of mixture and pour onto the griddle. It should measure about 8cm in diameter. Add a few more ladlesful of mixture depending on the size of your griddle. I can get three on mine.

Cook the pikelets until bubbles appear and the surface is dry. Flip them over and continue to cook for a few more minute until the bubbly side has browned. You need to keep an eye on the heat – too hot and they will cook too quickly and start to burn before they’re cooked through; too cool and they won’t brown enough.

Transfer the pikelets to a serving dish and serve immediately.

Spread with butter and jam.