Puff-puff

Method

1. In a medium bowl, stir 1 tsp instant dried yeast and 30 g granulated sugar into 100 ml warm water (blood temperature — hot water kills the yeast). Leave 5 minutes until the surface is foamy and smells bready.
2. Add 125 g plain flour, 0.25 tsp salt and 0.25 tsp freshly grated nutmeg. Beat hard with a wooden spoon or your hand for 2 minutes until you have a smooth, thick, sticky batter — looser than bread dough but too stiff to pour, so it drops from the spoon in a lump.
3. Cover the bowl with cling film or a plate and leave in a warm, draught-free spot for 1 hour, until the batter has doubled, domed and is full of bubbles. It should wobble and smell yeasty when you tap the bowl.