"Rise" - Herb Alpert, 1979
For my North American readers who might not know, what's pictured to the left are Yorkshire puddings.Only in Britain would a scientific society get involved in determining the best recipe for the perfect Yorkshire pudding! Here's the story, from the Yorkshire Evening Post's online edition!
Janet
posted by Janet @ 12:49 pm
6 Comments
6 Comments:
Mmm, my father (with his English roots) enjoyed dishes like this. Thanks for the link to the recipe. :)
It's funny, I would call these pastries pop-overs and they would be vegetarian friendly but still delicious.
I have to say that my favourite yorkshire puds are those I make with soya milk rather than cows milk. That caramel kinda taste you get from soya milk makes the yorkshire puds taste a little extra yummie to me...
I gather in some places Yorkshire pudding and gravy are (or were) eaten as a separate course from the roast beef and trimmings. I think it stems from hard times, when the stodgy pud would fill the belly and make up for the lack of meat.
Oh, by the way. I have memed you for your favourite books. I hope you'll not take it amiss.
Yorkshire pudding = one of my most favorite things about living in England :-)
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