Thursday, 13 November 2008

"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

6 Comments:

At 13 November, 2008 14:51 , Blogger Raquel said...

Mmm, my father (with his English roots) enjoyed dishes like this. Thanks for the link to the recipe. :)

 
At 14 November, 2008 00:26 , Anonymous NFAH said...

It's funny, I would call these pastries pop-overs and they would be vegetarian friendly but still delicious.

 
At 14 November, 2008 15:28 , Blogger Yvonne said...

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...

 
At 15 November, 2008 21:03 , Blogger chris hale said...

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.

 
At 20 November, 2008 23:08 , Blogger Kris said...

Yorkshire pudding = one of my most favorite things about living in England :-)

 
At 20 November, 2008 23:08 , Blogger Kris said...

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