My grandson couldn't believe his ears when I asked him to delete the Spotify app off my new phone. Hardly ever listen to any music, although OH likes classical stuff. Â
How much time that could have been spent researching the virus or whatever they do was wasted preparing for their visit? Too posh to mask was an unfortunate message at this time. I think we've got the message that masking, distancing and taxes are only for the lower orders already.
Equal quantities of flour, egg and milk, by volume. Scalding hot oven. Perfect every time The great Brian Turner's Yorkshires recipe, and the only one I use.Â
It's a place where beautiful isn't enough of a word....
I live in west central Scotland - not where that photo is...
My mum always put a lump of lard in the tins, then put it in the oven till it was smoking hot, then put the batter in and bang it back in the oven. She gave up when dad said he preferred Aunt Bessies.
My husband spent some time in the North East where it was eaten with jam or whatever as a deseert. I've heard of jam omelettes. They sort of make sense too but I've never fancied them either. YP beloved of carveries full up your plate and there's no room for anything expensive.
Mix everything in a bowl, beat it vigorously for two minutes by hand and leave it to settle at room temp for at least 30 mins. Meanwhile,
Put roasting tin in oven for ten mins to heat up.
Remove tin when hot and  pour in a good tablespoon of olive oil (vegetarian) or whatever fatty animal byproduct you fancy.
Return pan to oven for three minutes to get smoking hot.
Beat the mixture briefly once more, a few seconds is all.
Remove pan and pour in mixture. Return pan to oven pronto.
Say âNah then behave thissen else al throw thee aht tâ birds.â
Cook for twenty minutes.
PS, you will notice that this makes one âgret big puddinâ. No arty farty little âyorkshiresâ.
Yorkshire pudding was eaten as a first course, a slab of tasty fat and carbohydrate, loosened with gravy, to fill you up so that you didnât feel the lack of expensive meat in the second course.
PPS, In the norther part of Sheffield (maybe elsewhere too) it is traditionally flavoured with dried herbs. Not by me though.
My Nan sometimes put herbs (mostly sage I think) in her Yorkshire pud. She called it "seasoned pudding". She would also mix up the batter first thing in the morning to cook for Sunday dinner (that's dinner in the middle of the day, not tea time).
Doncaster, South Yorkshire. Soil type: sandy, well-drained
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Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.
Too posh to mask was an unfortunate message at this time. I think we've got the message that masking, distancing and taxes are only for the lower orders already.
Scalding hot oven.
Perfect every timeÂ
The great Brian Turner's Yorkshires recipe, and the only one I use.Â
I live in west central Scotland - not where that photo is...
I've heard of jam omelettes. They sort of make sense too but I've never fancied them either.
YPÂ beloved of carveries full up your plate and there's no room for anything expensive.