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Recipes

1. YORKSHIRE Pudding

( mum’s Yorkies )

This is a family favourite that Mum has made for nearly 50 years. Grandad was born in Yorkshire and Grandma gave this recipe to Mum.

It is simple and delicious and traditionally you might want to serve it as a Starter with a little gravy, salt & pepper.

( I also like a dash of Mint sauce on the side )

I N G R E D I E N T S

  • 2 Cups of Plain Flour ( Sifted )
  • 2 Fresh ( Free Range ) Eggs
  • Milk
  • pinch of salt

M E T H O D

Place Flour in a large mixing bowl, make a well in the centre and add the salt, then add the eggs. Gradually add milk gently hand beating until the mixture is thick and smooth (no lumps). The consistency should be a little thicker than pancake or pikelet mix. Let the mixture stand for 1 hour. In a shallow baking dish, put 4 tablespoons of Beef dripping. Place the baking dish into a pre-heated oven (180 degrees) for approximately 10-15 minutes for the dripping to melt. When the Dipping is melted and slightly smoking (keep an eye on this), quickly pour in the batter, return to the oven and cook for 20 minutes, watching it rise and turn golden in colour and crispy on the edges.

2. PEASE Pudding

( peas pudding hot, peas pudding cold . . . from Geordie land )

I firsted tasted Pease Pudding in Newcastle-Upon-Tyne, just before Christmas in 1976.

As the Rhyme (from c. 1760) says, it can be served Hot or Cold and is delicious as a chunky spread on Ham or Bacon or traditionally with Saveloys.

I N G R E D I E N T S

  • 1 Packet of Split Peas ( 350grams approx. )
  • 1 Large Potato ( cut into cube pieces )
  • Bacon or Ham stock
  • pinch of salt & pepper

M E T H O D

Wash the Split Peas. Cut up the Potato into small sized pieces (like cubes). Combine the Peas with the Potato pieces, some salt and pepper, and using a Pudding Cloth ( this can be a square (approx. 30-40cm) of Calico or Muslin or even an old Linen Tea towel), tie the mixture up tightly (just like a pudding) with some twine or string around the “neck”, squeezing any excess air or volume from around the peas pudding mixture. Pour the Stock into a saucepan and bring nearly to the boil. Immerse the pudding in the stock and simmer for 2 hours. When cooked, remove the pudding from the stock and place in a bowl. Untie or unclip the twine from around the neck of the pudding(remove cloth and twine). Add just a little of the cooking stock to the bowl and lightly mash the entire mixture together. Serve Hot like this, or store covered in the refrigerator until desired.