Tuesday, 4 May 2010

Tuesday 6.

 


Above village scene is in Potterne, where we stayed over the weekend, and should serve to remind me that we don't have a monopoly of beautiful buildings in Suffolk. To complete the account of our long weekend away: yesterday morning we set off from Wiltshire and drove down to West Sussex, where I picked up a couple of antique pieces that a friend there had purchased on my behalf at a local auction. Then we drove to daughter Lizzie's in London, picked up grandson Matthew, and also a flintlock pistol he had collected from Bonham's auction room for me, and had supper with them. It was roast beef, and I (at my daughter's request) showed Matthew how to make yorkshire pudding. This was also to answer a sort of challenge by Ann, who has never accepted my statement that a decent yorkshire pudding for seven people can be made with one egg; I must say that Ann was sporting enough to admit that the resulting pudding was a very decent one. We then drove home to Suffolk, Noel the Satnav showing us a new way through London that only took us about twenty minutes longer than our usual way, and arrived home just after nine p.m.
Got an early start and Long Melford tomorrow, so - Goodnight all.
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3 comments:

Lori Skoog said...

Hey Mike and Ann...I would like your recipe for Yorkshire pudding. Yum.

Unknown said...

Hi Lori. It's my grandmother's recipe- verbatim. Two table spoonsful of plain flour in a basin, make a depression in the flour, add a GOOD pinch of salt, break an egg into the depression, mix it up, using a wooden spoon, add half a cup of milk gradually, still mixing, then add water, still whacking away with the spoon, until the mixture is of the consistency of pouring cream, with bubbles at the edges, then cover with a tea towel for fifteen minutes or so. In the meantime pour enough olive oil (I used to use beef dripping) into a large, shallow pyrex dish (or similar) and leave it in the oven until really hot. Then pour the mixture into the dish and bake for about fifteen minutes or so, until the pudding has risen and is a golden/brown colour. It's then ready to serve with the main meat course and vegetables. If there's any left over it can be eaten as a pudding with muscovado sugar or treacle. But there usually isn't any left over.
Cheers, Mike.

Unknown said...

P.s. Should have said : enough olive oil to just cover the base of the baking dish. And when eaten as a pudding muscavado sugar and a squeeze of lemon juice. Mixture should be of the consistency of THIN pouring cream. Ann says use sunflower oil NOT olive oil.
Cheers, Mike.