In
“Food,” the new cookbook by Mary McCartney, big American flavours
collide with British traditionalism. Informed by her father Paul’s
Liverpool upbringing and her mother’s New York youth, here are two
recipes that reflect simplicity in a famous family.Yorkshire Puddings
Mary says she makes these as individual puddings by baking them in a
non-stick muffin tin — this recipe produces 8 puddings — but they can
also be made as one large pudding in a high-sided pan and then sliced
into portions. She says that as a child, Paul McCartney would eat them
as a sweet dessert by pouring warm honey over top.
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