On Wed, 29 Dec 2004 09:45:39 -0500, "limey" >
wrote:

>OK, Terry, I'll try and put this to bed! I e-mailed my cousin - his wife is
>an A-1 cook and cooks by "feel". Here's his reply:
>
>Jean says that on the subject of Yorkshire Puddings, you are both right.
>Your way is how our mothers did it, and now most people do them in muffin
>tins or worse still buy frozen ones.

Yahbut - we had our first Yorkshire puddings in England in the mid-60s
when we were teenagers and they were both popover-types. The folks in
Felixstowe didn't make them the way your mothers did? Well, that's a
disappointment ;-)

Hey! Felixstowe people! What do you have to say for yourselves? Were
you just messing with a couple of US Air Force brats? <g>
>
>Jean uses a recipe which is fail proof, and produces a very big pudding,
>which we both share!!
>
>She uses an 8" square tin; have fat very hot. For 2 people beat together 1
>egg, flour and milk, as follows;
>
>Break egg into cup, then turn into bowl. Measure the same quantity of flour
>and then milk as the egg in the cup. Add to egg and whisk thoroughly. Cook
>at 190C for 30 mins. Seems to work with either plain or self-raising flour.

We'll give this a try the next time we make a roast beef. We like the
"squidgy" ones, too. We've been back in the UK several times (most
recently a nutty trip to London over a 4 day weekend) and the one in
2003 ranged from Salisbury to Cirencester to Stratford to Woodbridge
to Oxford and points in between and farther afield in a hired car
(which we refer to as the White Knuckle Tour), which is the last time
we had a "squidgy" YP.
>
>Jean says she knows what she means - hope you do too!

I do. Tell Jean, "thank you" from this pair of Yanks.

Happy New Year, Dora!

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA

"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "spaminator" with "cox"