Thread: Recipes

Waks

Chris

onions and leeks Waks,lovely

Thomas Hamburge

You could do worse than follow Stanley Holloway's recipe, Jimbo!

The real Yorkshire Pudding is a poem in batter. To make one's an art, not a trade.

Listen to me and I'll tell thee how t'first Yorkshire pudding was made.

A young angel on leave from Heaven came flying over Ilkla Moor, and the angel, poor thing, got cramp in her wing and came down at an old woman's door.

The ole woman smiled and said "Eee it's an angel! Well I am surprised to see thee. I've not seen an angel before, but th'art welcome, I'll make us a nice cuppa tea."

The angel said "Eee thank you kindly, I will."

Well they had two or three cups of tea, three or four Sally Lunns, and a couple of buns. Angels eat very lightly you see. Then the old woman looked at the clock and said "By Gum, he's due home from t'mill is my Dan. You get on with your tea, but you must excuse me, I must make a pudding for t'old man."

Then the angel jumped up and said "Give me a bowl, flour and water and eggs, salt and all. And I'll show thee how we make puddings in Heaven for our Thomas and Peter and Paul."

Then the old woman gave her the things and the angel just covered her wings and said "Hush."

Then she tenderly tickled the mixture with t'spoon, like an artist would paint wi his brush.

She mixed up that pudding with heavenly magic, she played her spoon on that dough. Like Paderewski played his piano. Or Kreisler twiddling his bow.

And the old woman whispered "I reckon dear angel, the clouds that I see in yon sky, so fleecy and foamy, is batter for t'puddings for saints feasting in paradise. It's mixed with the rain and it's stirred with the rainbow and baked in the beautiful sun."

And the angel kept stirring and smiling, as she answered "And when a star drops then it's done."

"But joking aside" said the angel, "the secret of puddings made here or above is not the flour and the water, but mixing it. See that you mix it with love. "

And when it were done she put it in t'oven and she told the old woman "Goodbye."

Then she flew away leaving the first Yorkshire pudding that ever was made. And that's why it melts in the mouth like the snow in the sunshine, as light as a maiden's first kiss, as soft as the fluff on the breast of a dove. It certainly was mixed with love.

Kind Regards

THJnr

Waks

Flood

Love yorkie puds, me. If you saw how mine turned out you'd die laughing!! Talk about rock hard.

Waks

Jimbo

The midday sun is hovering overhead in a cloudless sky, casting it's warmth upon beautiful Mandurah.
WAKS. Thanks for that recipe. I shall give it a go this week-end with this Sundays roast.
Petal. I once read that the British people surprisingly, at their fitest during the 2nd world war. I think it's due to all that food we ate that is now considered life threatening by the so called "Experts." My mum used to make things like spotted dick, steamed bacon pudding, Lardy cake, fairy cakes, cherry pies, steak & kidney pies, (when the butcher ducked under the counter for the S & K) Greens instead of cabbage or sprouts. She always used lard or suet for the shortening. So if we didn't get overweight on that, how come the children today are grossley overweight, on modern healthy nutritional rubbish ?

The use of beer in many recipes adds brewers yeast & hops, plus sugar.

Jimbo.

petal

Jimbo

G'day Tom. I loved the poem/monologue, whatever. What a fantastic entertainer Stan Holloway was, along with the great tommy Cooper. The addition of "Love" in Mum & grandma's cooking might be what is missing today. There was certainly a lot of love in the eating.

Jimbo.

Kate

Thought I would throw in my two cents worth. My tried and true recipe for Yorkshire Pud is.

1 Cup Plain flour, 2 eggs, 1 cup made up of 1/3 cold water and 2/3 milk, pinch of salt. Put flour into a bowl add the eggs and some of the milk and water. I use a wire or balloon whisk to mix. Whisk out any lumps and gradually add remaining milk and water. Let sit for 1/2 an hour before cooking.

In a muffin pan put some of the pan drippings from the roast then add the batter and cook for approx 20 minutes or until puddings have risen and are golden brown. I make the puddings while the roast is resting.

This recipe never fails. I usually only make half the recipe as it is only me so it is an ideal amount.

This same recipe can be used for Toad in the Hole. Brown sausages first in a pan. Place in a casserold dish and add the pudding batter. Cook for 20 minutes to 1/2 an hour depending on your oven.

Sometimes I will make a sweet batter and have it as a dessert with custard. Omit the salt and add a little sugar to taste and add Sultanas to the batter. Use butter for the muffin pans instead of pan drippings and bake as usual. Serve with hot custard. Not necessarily traditional but absolutely delicious.

Was absolutely disgusted to see Frozen Yorkshire Pudding in the Supermarket Freezer a few weeks ago. You have to be kidding.

I still use either lard or dripping to cook my roast dinners. Tried oil and they tasted revolting so went back to the unhealthy stuff. Can remember having dripping on bread as a kid with salt and pepper. Yum. Had Roast Beef and Yorkshire Pud last week. Love my roast beef.