I'd just like to add to Bron's Yorkshires recipe that the proportions of flour to egg can be critical. After believing myself to be incapable of cooking a decent one, following a supposedly infallible cookbook, I was told that the quantities are one-and-a-half ounces of flour to one egg (half the flour in the recipe I was using). And if you cook them in the real dripping from meat, unclarified, so it still has the meaty flavour, they are particularly good. Though not with syrup.

The scones with jam and whipped cream - what you really need is clotted cream, which has body, and flavour, and richness, and cholesterol, and cholesterol ... Why is it that our favourite ethnic foods are so darned fatty?

Signiong off, thunderstorm approaching, and I'm in a house with a history of strikes.

Penny