Lardy cake, my Aunt used to bring them up from a shop in Thame - Morse country for those who watch it. Never saw it in Lincs but very moreish mmm all this talk of food maybe we should become the gastro group Sent from Samsung tablet -------- Original message -------- From: Nivard Ovington via <[email protected]> Date: 22/07/2015 09:20 (GMT+00:00) To: [email protected] Subject: Re: [LIN] Admin. note: What's cooking Hi Jay Bread & butter pudding I would say was nationwide, not regional at all Currants yes, but never fruit in the base, that would be a different pud entirely It doesn't seem so long ago that a meal consisted of meat and two or more veg, followed by a pudding, it simply wasn't a meal with a pudding of some sort, rice pud, bread & butter, tapioca (frogs spawn), semolina, rhubarb & custard, apple pie, steam pudding, egg custard, the list was long I don't know about others but puddings do not seem to be the every fodder they once were Nivard Ovington in Cornwall (UK) On 22/07/2015 09:06, Sinebeg via wrote: > Is 'bread and butter' pud a Lincolnshire or Yorkshire thing? > > My mum used to make it with bread (usually a few days old) baked in > custard, sometimes with fruit in the base (tinned peaches). > > Jay ------------------------------- To unsubscribe from the list, please send an email to [email protected] with the word 'unsubscribe' without the quotes in the subject and the body of the message

Hi Jay Bread & butter pudding I would say was nationwide, not regional at all Currants yes, but never fruit in the base, that would be a different pud entirely It doesn't seem so long ago that a meal consisted of meat and two or more veg, followed by a pudding, it simply wasn't a meal with a pudding of some sort, rice pud, bread & butter, tapioca (frogs spawn), semolina, rhubarb & custard, apple pie, steam pudding, egg custard, the list was long I don't know about others but puddings do not seem to be the every fodder they once were Nivard Ovington in Cornwall (UK) On 22/07/2015 09:06, Sinebeg via wrote: > Is 'bread and butter' pud a Lincolnshire or Yorkshire thing? > > My mum used to make it with bread (usually a few days old) baked in > custard, sometimes with fruit in the base (tinned peaches). > > Jay

Hi Jan I can remember driving into town past the bus station at the magazine with the long shelters, and being able to park almost anywhere The bread and butter & fruit salad always baffled me, not a thing in our family but certainly common enough in other families On left over yorky pud, in itself a rare event in our house but if there was any it was a quick sprinkle with sugar and away out to play :-) Nivard Ovington in Cornwall (UK) On 22/07/2015 07:58, Jan Marchant via wrote: > YES! And didn't that bread and butter ruin the fruit! Didn't need > filling up after the other stuff with the tea and certainly don't do > it now. Friend in Leicester also had it as a child. Cream was > presumably artificial in 1940s and 50s and we didn't have it. It was > certainly better in 1960s when "real". I remember, while waiting for > our sailing date for Oz, having blackcurrant pies bought at Lewis's > in Leicester. One time we fancied another, shop was still open and > Hubby, John went back into town and got one. No parking problems > then. > > Didn't need filling up with Yorkshire pud either, which I didn't, and > still don't, like much. I was a thin little kid for whom meals just > interrupted play. Dutifully ate as expected and then off out again. > Never had it as a sweet but I suppose it could be cooked with sugar > in it for that. > > Jan in Lismore, Oz

Anyone have "bread soakie"? Torn up hot buttered toast with milk poured over it? Pretty good. In a message dated 7/22/2015 6:31:17 A.M. Eastern Daylight Time, eng-lin [email protected] writes: <although my mum used to make a version that was more a cake than a pudding, with mashed bread instead of sliced bread, and no custard in it> That was bread pudding, not bread & butter, Darren. Bread, dried fruit, sugar, butter, eggs & milk with nutmeg grated over the top. Lovely when hot and set when cold and could be eaten like cake. Great. Marjorie ------------------------------- To unsubscribe from the list, please send an email to [email protected] with the word 'unsubscribe' without the quotes in the subject and the body of the message

Absolutely not Marjorie. Bazza On 21 July 2015 at 07:23, M Cook via <[email protected]> wrote: > We had "pop-overs". The batter cooked in deep straight sided patty > tins. The patties rise to about 2 or 3 inches high, then put sugar and > lemon juice in the centre. Scrumptious. > > My mother came from Hertfordshire, so it may not be a Lincolnshire > recipe. Hope I won't be drummed out of the group for sending this. > > Marjorie > > ------------------------------- > To unsubscribe from the list, please send an email to > [email protected] with the word 'unsubscribe' without the > quotes in the subject and the body of the message >

We had "pop-overs". The batter cooked in deep straight sided patty tins. The patties rise to about 2 or 3 inches high, then put sugar and lemon juice in the centre. Scrumptious. My mother came from Hertfordshire, so it may not be a Lincolnshire recipe. Hope I won't be drummed out of the group for sending this. Marjorie

My English dad liked his meat well done, or as my rare-meat loving mom said, "as tough as whipleather". My husband likes it rare enough "so a good veterinarian could bring it back" Yuk Kathryne Natale [email protected] -----Original Message----- From: Nivard Ovington via <[email protected]> To: eng-lincsgen <[email protected]> Sent: Sat, Jul 18, 2015 9:15 am Subject: Re: [LIN] Admin. note: What's cooking I am with you there Jan, I am not a great meat lover anyway but couldn't face anything that isn't properly cooked Nivard Ovington in Cornwall (UK) On 18/07/2015 14:06, Jan Marchant via wrote: > Oh, and I can't eat rare meat of any kind, couldn't face it! Has to be properly cooked for me. I know it's supposed to be parasite free but I must have done too much microbiology. Couldn't come at the taste, anyway, must be awful! > > Jan ------------------------------- To unsubscribe from the list, please send an email to [email protected] with the word 'unsubscribe' without the quotes in the subject and the body of the message

My English dad was one of ten Kathryne Natale [email protected] -----Original Message----- From: Nivard Ovington via <[email protected]> To: eng-lincsgen <[email protected]> Sent: Sat, Jul 18, 2015 7:21 am Subject: Re: [LIN] Admin. note: What's cooking Well Bazza We appear to be of a smallish club I am also one one ten Nivard Ovington in Cornwall (UK) On 18/07/2015 12:15, Barry Wilson via wrote: > Hi there, when we were growing up in the fens of Lincolnshire,(which was > during the war years), my mother used to make her Yorkshire pudding in a > large meat cooking pan, and used the juices from the cooking meat above, > whatever the meat, even Rabbit, I do agree it was mainly to take the edge > of our appetites, because there was only so much food to go around, being > 10 children and mam & dad. > Certainly never heard of Belgian pudding before !. Bazza ------------------------------- To unsubscribe from the list, please send an email to [email protected] with the word 'unsubscribe' without the quotes in the subject and the body of the message

We had Yorkshire pudding also, made in a pan with the smoking beef suet. My English Dad called it Yorkshire "pud", of course, but my Greek maternal grandfather called it "English pizza", with a twinkle in his eye. Loved it no matter what it was called. Now I'm going to have to make it for the kids and grandkids. Kathryne Natale [email protected] -----Original Message----- From: Linda Sokalofsky via <[email protected]> To: eng-lincsgen <[email protected]> Sent: Sun, Jul 19, 2015 12:36 am Subject: Re: [LIN] Admin. note: What's cooking I have totally enjoyed reading this sharing of British customs...i.e. Roast Beef & Yorkshire Pudding we call it in Canada. My mum whose Dad, Edward Plowright from Wrangle, was born in Victoria B.C. She married my Dad, James Vesey who immigrated as a baby with his Ipswich family and, I grew up with roast beef and Yorkshire pudding served as the Sunday dinner meal. This conversation makes me wonder which side of the family pushed this custom so that our family, as I remember it, enjoyed the meal as a weekly tradition. Mum, as far back as I can recall always made individual servings in a muffin tin as I do. Kids love these and eat them like a dinner roll while adults pour gravy into the hollow inside them...another good excuse to have more gravy, I say. The bottom of each of the muffin tins was sprayed with oil and then drippings from the roast were poured in to cover the bottom of each portion. The pan was placed in a hot oven until it smoked. Then the pudding batter that had been beaten to death until it was filled with as much air as possible was poured into each cup 2/3 full and the pan was placed back into the oven for a half an hour until each puffed up and was baked enough so that when taken out of the oven they were crisp on the outside and would hold their shape. None ever went to waste. I would eat them cold. I'm afraid I have let the tradition go the past few years...not that the cooking is too much work but the smoke of the oven setting off the house fire alarms, fires in the oven and the cleanup of the grease splattered oven after throws a bucket of cold water on my good intentions... and I say, how about we go out for dinner. Linda BC Canada -----Original Message----- From: [email protected] [mailto:[email protected]] On Behalf Of lr_mills via Sent: July-17-15 2:36 PM To: [email protected] Subject: [LIN] Admin. note: What's cooking Hi, Missing Lincs, I hope you will be having a traditional English Sunday supper some time soon. It always takes my brain back in time to have the roast beef and Yorkshire Pudding. Although I understand that in Yorkshire they call it Belgian Pudding. Geordies always have to "do their own thing". My wife does not like Yorkshire Pudding, but she cooks it for me anyway. An act of love, I assume. Although she hated the way my mother over-cooked every beef dish. I have overcome my preference for over-cooked beef, so we've both changed. But Sunday dinners were a place to talk about family. Remember cousin Gertie who got injured when she was eleven when that horse kicked her in Bourne? Auntie Grace, who was at your wedding in Burwell? Don't you wish you could ask some of those questions today? Find an older relative and ask about her family. Did grandpa enlist with any of his kin for the Great War? And remember this page for food terms and items from the past: http://www.rootsweb.ancestry.com/~englin/foods.htm And if that brings back memories, shed a tear reading: http://www.rootsweb.ancestry.com/~englin/sayings.htm So, don't be AS Daft as a boiled owl. Share with us. Schedule a wife sale for next month. What, we don't do those anymore? OK. Lou (list admin.) ------------------------------- To unsubscribe from the list, please send an email to [email protected] with the word 'unsubscribe' without the quotes in the subject and the body of the message ------------------------------- To unsubscribe from the list, please send an email to [email protected] with the word 'unsubscribe' without the quotes in the subject and the body of the message

Absolutely - wonderful In message <[email protected] il.com>, Elizabeth VanSickle <[email protected]> writes >Anyone serve Yorkshire pudding with blackberry vinegar as a topping? > >On Sun, Jul 19, 2015 at 9:42 AM, Barry Wilson via <[email protected] >> wrote: > >> Hi Peter, I am a Lincolnshire lad born and breed, but I was always taught >> that there were 3 divisions of Lincolnshire, these are, the Lincolnshire >> yellow bellies, which I feel sure came from the tunics of the Lincolnshire >> Regiment in the very old days, and was mainly from the City and surrounding >> districts, then there was the Poachers who were mainly from the south of >> the county/ the wash, of which I am proud to be one of those, and sorry but >> the last one just escapes me at the moment, but I will remember, and then >> send it on, unless someone beats me to it,hopefully. Bazza >> >> On 19 July 2015 at 10:37, Peter Atkinson via <[email protected]> >> wrote: >> >> > Most Yorkshire folk ate the Yorkshire puds with gravy as a starter, then >> > after that the main dinner of roast beef and veg. >> > We had a Yorkshire pudding tray similar to a modern muffin one but I >> think >> > deeper and heavier. The old type are now no longer available unless >> passed >> > down in the family. >> > >> > I'm now looking forward to todays dinner with Yorkshires, my wife is a >> > great cook! >> > >> > Just to open a Lincs theme, were Lincs folk called ''Yellow Bellies''? >> > >> > Peter >> > Newcastle upon Tyne >> > >> > >> > ======================================== >> > Message Received: Jul 19 2015, 05:34 AM >> > From: "Linda Sokalofsky via" >> > To: [email protected] >> > Cc: >> > Subject: Re: [LIN] Admin. note: What's cooking >> > >> > I have totally enjoyed reading this sharing of British customs...i.e. >> Roast >> > Beef & Yorkshire Pudding we call it in Canada. My mum whose Dad, Edward >> > Plowright from Wrangle, was born in Victoria B.C. She married my Dad, >> James >> > Vesey who immigrated as a baby with his Ipswich family and, I grew up >> with >> > roast beef and Yorkshire pudding served as the Sunday dinner meal. This >> > conversation makes me wonder which side of the family pushed this custom >> so >> > that our family, as I remember it, enjoyed the meal as a weekly >> tradition. >> > Mum, as far back as I can recall always made individual servings in a >> > muffin >> > tin as I do. Kids love these and eat them like a dinner roll while adults >> > pour gravy into the hollow inside them...another good excuse to have more >> > gravy, I say. >> > The bottom of each of the muffin tins was sprayed with oil and then >> > drippings from the roast were poured in to cover the bottom of each >> > portion. >> > The pan was placed in a hot oven until it smoked. Then the pudding batter >> > that had been beaten to death until it was filled with as much air as >> > possible was poured into each cup 2/3 full and the pan was placed back >> into >> > the oven for a half an hour until each puffed up and was baked enough so >> > that when taken out of the oven they were crisp on the outside and would >> > hold their shape. None ever went to waste. I would eat them cold. >> > I'm afraid I have let the tradition go the past few years...not that the >> > cooking is too much work but the smoke of the oven setting off the house >> > fire alarms, fires in the oven and the cleanup of the grease splattered >> > oven >> > after throws a bucket of cold water on my good intentions... and I say, >> how >> > about we go out for dinner. >> > Linda >> > BC >> > Canada >> > >> > -----Original Message----- >> > From: [email protected] >> > [mailto:[email protected]] On Behalf Of lr_mills via >> > Sent: July-17-15 2:36 PM >> > To: [email protected] >> > Subject: [LIN] Admin. note: What's cooking >> > >> > Hi, Missing Lincs, >> > >> > I hope you will be having a traditional English Sunday supper some time >> > soon. It always takes my brain back in time to have the roast beef and >> > Yorkshire Pudding. Although I understand that in Yorkshire they call it >> > Belgian Pudding. Geordies always have to "do their own thing". My wife >> > does not like Yorkshire Pudding, but she cooks it for me anyway. An act >> of >> > love, I assume. Although she hated the way my mother over-cooked every >> beef >> > dish. I have overcome my preference for over-cooked beef, so we've both >> > changed. >> > >> > But Sunday dinners were a place to talk about family. Remember cousin >> > Gertie who got injured when she was eleven when that horse kicked her in >> > Bourne? Auntie Grace, who was at your wedding in Burwell? Don't you wish >> > you could ask some of those questions today? Find an older relative and >> ask >> > about her family. Did grandpa enlist with any of his kin for the Great >> War? >> > >> > And remember this page for food terms and items from the past: >> > >> > http://www.rootsweb.ancestry.com/~englin/foods.htm >> > >> > And if that brings back memories, shed a tear reading: >> > >> > http://www.rootsweb.ancestry.com/~englin/sayings.htm >> > >> > So, don't be AS Daft as a boiled owl. Share with us. Schedule a wife >> > sale for next month. What, we don't do those anymore? OK. >> > >> > Lou (list admin.) >> > >> > ------------------------------- >> > To unsubscribe from the list, please send an email to >> > [email protected] with the word 'unsubscribe' without >> the >> > quotes in the subject and the body of the message >> > >> > >> > >> > ------------------------------- >> > To unsubscribe from the list, please send an email to >> > [email protected] with the word 'unsubscribe' without >> the >> > quotes in the subject and the body of the message >> > >> > >> > >> > >> > ------------------------------- >> > To unsubscribe from the list, please send an email to >> > [email protected] with the word 'unsubscribe' without >> the >> > quotes in the subject and the body of the message >> > >> >> ------------------------------- >> To unsubscribe from the list, please send an email to >> [email protected] with the word 'unsubscribe' without the >> quotes in the subject and the body of the message >> > > > >______________________________________________ >This email has been scanned by Netintelligence >http://www.netintelligence.com/email > -- Mick & Marion

Hello: Yorkshire pudding was known in Bulawayo when I was a kid, but I don't recall seeing anyone eat it, but sure some did. Bart [!!!]. -----Original Message-----

Not vinegar, but we had 3 different ways to eat it, within the family. 1. Mum always said one uncle ate it first, before the meat course., and I remember seeing it once, when we were visiting 2. She and Dad ate it with the main course 3. My sister & I had a small amount with the main course, but mostly ate it afterwards, with treacle In all cases, I'd guess it was to fill you up- to eke out the meat. Did anyone else eat bread and butter sandwiches with tinned fruit and 'cream' for a pudding? Margaret On 19/07/2015 15:05, Elizabeth VanSickle via wrote: > Anyone serve Yorkshire pudding with blackberry vinegar as a topping? > > On Sun, Jul 19, 2015 at 9:42 AM, Barry Wilson via <[email protected] >> wrote: >> Hi Peter, I am a Lincolnshire lad born and breed, but I was always taught >> that there were 3 divisions of Lincolnshire, these are, the Lincolnshire >> yellow bellies, which I feel sure came from the tunics of the Lincolnshire >> Regiment in the very old days, and was mainly from the City and surrounding >> districts, then there was the Poachers who were mainly from the south of >> the county/ the wash, of which I am proud to be one of those, and sorry but >> the last one just escapes me at the moment, but I will remember, and then >> send it on, unless someone beats me to it,hopefully. Bazza >> >> On 19 July 2015 at 10:37, Peter Atkinson via <[email protected]> >> wrote: >> >>> Most Yorkshire folk ate the Yorkshire puds with gravy as a starter, then >>> after that the main dinner of roast beef and veg. >>> We had a Yorkshire pudding tray similar to a modern muffin one but I >> think >>> deeper and heavier. The old type are now no longer available unless >> passed >>> down in the family. >>> >>> I'm now looking forward to todays dinner with Yorkshires, my wife is a >>> great cook! >>> >>> Just to open a Lincs theme, were Lincs folk called ''Yellow Bellies''? >>> >>> Peter >>> Newcastle upon Tyne >>> >>> >>> ======================================== >>> Message Received: Jul 19 2015, 05:34 AM >>> From: "Linda Sokalofsky via" >>> To: [email protected] >>> Cc: >>> Subject: Re: [LIN] Admin. note: What's cooking >>> >>> I have totally enjoyed reading this sharing of British customs...i.e. >> Roast >>> Beef & Yorkshire Pudding we call it in Canada. My mum whose Dad, Edward >>> Plowright from Wrangle, was born in Victoria B.C. She married my Dad, >> James >>> Vesey who immigrated as a baby with his Ipswich family and, I grew up >> with >>> roast beef and Yorkshire pudding served as the Sunday dinner meal. This >>> conversation makes me wonder which side of the family pushed this custom >> so >>> that our family, as I remember it, enjoyed the meal as a weekly >> tradition. >>> Mum, as far back as I can recall always made individual servings in a >>> muffin >>> tin as I do. Kids love these and eat them like a dinner roll while adults >>> pour gravy into the hollow inside them...another good excuse to have more >>> gravy, I say. >>> The bottom of each of the muffin tins was sprayed with oil and then >>> drippings from the roast were poured in to cover the bottom of each >>> portion. >>> The pan was placed in a hot oven until it smoked. Then the pudding batter >>> that had been beaten to death until it was filled with as much air as >>> possible was poured into each cup 2/3 full and the pan was placed back >> into >>> the oven for a half an hour until each puffed up and was baked enough so >>> that when taken out of the oven they were crisp on the outside and would >>> hold their shape. None ever went to waste. I would eat them cold. >>> I'm afraid I have let the tradition go the past few years...not that the >>> cooking is too much work but the smoke of the oven setting off the house >>> fire alarms, fires in the oven and the cleanup of the grease splattered >>> oven >>> after throws a bucket of cold water on my good intentions... and I say, >> how >>> about we go out for dinner. >>> Linda >>> BC >>> Canada >>> >>> -----Original Message----- >>> From: [email protected] >>> [mailto:[email protected]] On Behalf Of lr_mills via >>> Sent: July-17-15 2:36 PM >>> To: [email protected] >>> Subject: [LIN] Admin. note: What's cooking >>> >>> Hi, Missing Lincs, >>> >>> I hope you will be having a traditional English Sunday supper some time >>> soon. It always takes my brain back in time to have the roast beef and >>> Yorkshire Pudding. Although I understand that in Yorkshire they call it >>> Belgian Pudding. Geordies always have to "do their own thing". My wife >>> does not like Yorkshire Pudding, but she cooks it for me anyway. An act >> of >>> love, I assume. Although she hated the way my mother over-cooked every >> beef >>> dish. I have overcome my preference for over-cooked beef, so we've both >>> changed. >>> >>> But Sunday dinners were a place to talk about family. Remember cousin >>> Gertie who got injured when she was eleven when that horse kicked her in >>> Bourne? Auntie Grace, who was at your wedding in Burwell? Don't you wish >>> you could ask some of those questions today? Find an older relative and >> ask >>> about her family. Did grandpa enlist with any of his kin for the Great >> War? >>> And remember this page for food terms and items from the past: >>> >>> http://www.rootsweb.ancestry.com/~englin/foods.htm >>> >>> And if that brings back memories, shed a tear reading: >>> >>> http://www.rootsweb.ancestry.com/~englin/sayings.htm >>> >>> So, don't be AS Daft as a boiled owl. Share with us. Schedule a wife >>> sale for next month. What, we don't do those anymore? OK. >>> >>> Lou (list admin.) >>> >>> ------------------------------- >>> To unsubscribe from the list, please send an email to >>> [email protected] with the word 'unsubscribe' without >> the >>> quotes in the subject and the body of the message >>> >>> >>> >>> ------------------------------- >>> To unsubscribe from the list, please send an email to >>> [email protected] with the word 'unsubscribe' without >> the >>> quotes in the subject and the body of the message >>> >>> >>> >>> >>> ------------------------------- >>> To unsubscribe from the list, please send an email to >>> [email protected] with the word 'unsubscribe' without >> the >>> quotes in the subject and the body of the message >>> >> ------------------------------- >> To unsubscribe from the list, please send an email to >> [email protected] with the word 'unsubscribe' without the >> quotes in the subject and the body of the message >> > > ------------------------------- > To unsubscribe from the list, please send an email to [email protected] with the word 'unsubscribe' without the quotes in the subject and the body of the message

My Dad always had it with gravy for dinner and homemade raspberry vinegar for pudding, then whatever pudding mum had made after. On 19 Jul 2015 15:13, "Elizabeth VanSickle via" <[email protected]> wrote: > Anyone serve Yorkshire pudding with blackberry vinegar as a topping? > > On Sun, Jul 19, 2015 at 9:42 AM, Barry Wilson via < > [email protected] > > wrote: > > > Hi Peter, I am a Lincolnshire lad born and breed, but I was always taught > > that there were 3 divisions of Lincolnshire, these are, the Lincolnshire > > yellow bellies, which I feel sure came from the tunics of the > Lincolnshire > > Regiment in the very old days, and was mainly from the City and > surrounding > > districts, then there was the Poachers who were mainly from the south of > > the county/ the wash, of which I am proud to be one of those, and sorry > but > > the last one just escapes me at the moment, but I will remember, and then > > send it on, unless someone beats me to it,hopefully. Bazza > > > > On 19 July 2015 at 10:37, Peter Atkinson via <[email protected]> > > wrote: > > > > > Most Yorkshire folk ate the Yorkshire puds with gravy as a starter, > then > > > after that the main dinner of roast beef and veg. > > > We had a Yorkshire pudding tray similar to a modern muffin one but I > > think > > > deeper and heavier. The old type are now no longer available unless > > passed > > > down in the family. > > > > > > I'm now looking forward to todays dinner with Yorkshires, my wife is a > > > great cook! > > > > > > Just to open a Lincs theme, were Lincs folk called ''Yellow Bellies''? > > > > > > Peter > > > Newcastle upon Tyne > > > > > > > > > ======================================== > > > Message Received: Jul 19 2015, 05:34 AM > > > From: "Linda Sokalofsky via" > > > To: [email protected] > > > Cc: > > > Subject: Re: [LIN] Admin. note: What's cooking > > > > > > I have totally enjoyed reading this sharing of British customs...i.e. > > Roast > > > Beef & Yorkshire Pudding we call it in Canada. My mum whose Dad, Edward > > > Plowright from Wrangle, was born in Victoria B.C. She married my Dad, > > James > > > Vesey who immigrated as a baby with his Ipswich family and, I grew up > > with > > > roast beef and Yorkshire pudding served as the Sunday dinner meal. This > > > conversation makes me wonder which side of the family pushed this > custom > > so > > > that our family, as I remember it, enjoyed the meal as a weekly > > tradition. > > > Mum, as far back as I can recall always made individual servings in a > > > muffin > > > tin as I do. Kids love these and eat them like a dinner roll while > adults > > > pour gravy into the hollow inside them...another good excuse to have > more > > > gravy, I say. > > > The bottom of each of the muffin tins was sprayed with oil and then > > > drippings from the roast were poured in to cover the bottom of each > > > portion. > > > The pan was placed in a hot oven until it smoked. Then the pudding > batter > > > that had been beaten to death until it was filled with as much air as > > > possible was poured into each cup 2/3 full and the pan was placed back > > into > > > the oven for a half an hour until each puffed up and was baked enough > so > > > that when taken out of the oven they were crisp on the outside and > would > > > hold their shape. None ever went to waste. I would eat them cold. > > > I'm afraid I have let the tradition go the past few years...not that > the > > > cooking is too much work but the smoke of the oven setting off the > house > > > fire alarms, fires in the oven and the cleanup of the grease splattered > > > oven > > > after throws a bucket of cold water on my good intentions... and I say, > > how > > > about we go out for dinner. > > > Linda > > > BC > > > Canada > > > > > > -----Original Message----- > > > From: [email protected] > > > [mailto:[email protected]] On Behalf Of lr_mills via > > > Sent: July-17-15 2:36 PM > > > To: [email protected] > > > Subject: [LIN] Admin. note: What's cooking > > > > > > Hi, Missing Lincs, > > > > > > I hope you will be having a traditional English Sunday supper some time > > > soon. It always takes my brain back in time to have the roast beef and > > > Yorkshire Pudding. Although I understand that in Yorkshire they call it > > > Belgian Pudding. Geordies always have to "do their own thing". My wife > > > does not like Yorkshire Pudding, but she cooks it for me anyway. An act > > of > > > love, I assume. Although she hated the way my mother over-cooked every > > beef > > > dish. I have overcome my preference for over-cooked beef, so we've both > > > changed. > > > > > > But Sunday dinners were a place to talk about family. Remember cousin > > > Gertie who got injured when she was eleven when that horse kicked her > in > > > Bourne? Auntie Grace, who was at your wedding in Burwell? Don't you > wish > > > you could ask some of those questions today? Find an older relative and > > ask > > > about her family. Did grandpa enlist with any of his kin for the Great > > War? > > > > > > And remember this page for food terms and items from the past: > > > > > > http://www.rootsweb.ancestry.com/~englin/foods.htm > > > > > > And if that brings back memories, shed a tear reading: > > > > > > http://www.rootsweb.ancestry.com/~englin/sayings.htm > > > > > > So, don't be AS Daft as a boiled owl. Share with us. Schedule a wife > > > sale for next month. What, we don't do those anymore? OK. > > > > > > Lou (list admin.) > > > > > > ------------------------------- > > > To unsubscribe from the list, please send an email to > > > [email protected] with the word 'unsubscribe' without > > the > > > quotes in the subject and the body of the message > > > > > > > > > > > > ------------------------------- > > > To unsubscribe from the list, please send an email to > > > [email protected] with the word 'unsubscribe' without > > the > > > quotes in the subject and the body of the message > > > > > > > > > > > > > > > ------------------------------- > > > To unsubscribe from the list, please send an email to > > > [email protected] with the word 'unsubscribe' without > > the > > > quotes in the subject and the body of the message > > > > > > > ------------------------------- > > To unsubscribe from the list, please send an email to > > [email protected] with the word 'unsubscribe' without > the > > quotes in the subject and the body of the message > > > > ------------------------------- > To unsubscribe from the list, please send an email to > [email protected] with the word 'unsubscribe' without the > quotes in the subject and the body of the message >

As a child I lived with a Lincolnshire born Great Aunt in Alnwick, Northumberland and we often had individual Yorkshire puddings always with home made raspberry vinegar. Unfortunately I did not inherit the ability to make Yorkshire pudding. Barbara Guelph, Ontario

Hi Peter, I am a Lincolnshire lad born and breed, but I was always taught that there were 3 divisions of Lincolnshire, these are, the Lincolnshire yellow bellies, which I feel sure came from the tunics of the Lincolnshire Regiment in the very old days, and was mainly from the City and surrounding districts, then there was the Poachers who were mainly from the south of the county/ the wash, of which I am proud to be one of those, and sorry but the last one just escapes me at the moment, but I will remember, and then send it on, unless someone beats me to it,hopefully. Bazza On 19 July 2015 at 10:37, Peter Atkinson via <[email protected]> wrote: > Most Yorkshire folk ate the Yorkshire puds with gravy as a starter, then > after that the main dinner of roast beef and veg. > We had a Yorkshire pudding tray similar to a modern muffin one but I think > deeper and heavier. The old type are now no longer available unless passed > down in the family. > > I'm now looking forward to todays dinner with Yorkshires, my wife is a > great cook! > > Just to open a Lincs theme, were Lincs folk called ''Yellow Bellies''? > > Peter > Newcastle upon Tyne > > > ======================================== > Message Received: Jul 19 2015, 05:34 AM > From: "Linda Sokalofsky via" > To: [email protected] > Cc: > Subject: Re: [LIN] Admin. note: What's cooking > > I have totally enjoyed reading this sharing of British customs...i.e. Roast > Beef & Yorkshire Pudding we call it in Canada. My mum whose Dad, Edward > Plowright from Wrangle, was born in Victoria B.C. She married my Dad, James > Vesey who immigrated as a baby with his Ipswich family and, I grew up with > roast beef and Yorkshire pudding served as the Sunday dinner meal. This > conversation makes me wonder which side of the family pushed this custom so > that our family, as I remember it, enjoyed the meal as a weekly tradition. > Mum, as far back as I can recall always made individual servings in a > muffin > tin as I do. Kids love these and eat them like a dinner roll while adults > pour gravy into the hollow inside them...another good excuse to have more > gravy, I say. > The bottom of each of the muffin tins was sprayed with oil and then > drippings from the roast were poured in to cover the bottom of each > portion. > The pan was placed in a hot oven until it smoked. Then the pudding batter > that had been beaten to death until it was filled with as much air as > possible was poured into each cup 2/3 full and the pan was placed back into > the oven for a half an hour until each puffed up and was baked enough so > that when taken out of the oven they were crisp on the outside and would > hold their shape. None ever went to waste. I would eat them cold. > I'm afraid I have let the tradition go the past few years...not that the > cooking is too much work but the smoke of the oven setting off the house > fire alarms, fires in the oven and the cleanup of the grease splattered > oven > after throws a bucket of cold water on my good intentions... and I say, how > about we go out for dinner. > Linda > BC > Canada > > -----Original Message----- > From: [email protected] > [mailto:[email protected]] On Behalf Of lr_mills via > Sent: July-17-15 2:36 PM > To: [email protected] > Subject: [LIN] Admin. note: What's cooking > > Hi, Missing Lincs, > > I hope you will be having a traditional English Sunday supper some time > soon. It always takes my brain back in time to have the roast beef and > Yorkshire Pudding. Although I understand that in Yorkshire they call it > Belgian Pudding. Geordies always have to "do their own thing". My wife > does not like Yorkshire Pudding, but she cooks it for me anyway. An act of > love, I assume. Although she hated the way my mother over-cooked every beef > dish. I have overcome my preference for over-cooked beef, so we've both > changed. > > But Sunday dinners were a place to talk about family. Remember cousin > Gertie who got injured when she was eleven when that horse kicked her in > Bourne? Auntie Grace, who was at your wedding in Burwell? Don't you wish > you could ask some of those questions today? Find an older relative and ask > about her family. Did grandpa enlist with any of his kin for the Great War? > > And remember this page for food terms and items from the past: > > http://www.rootsweb.ancestry.com/~englin/foods.htm > > And if that brings back memories, shed a tear reading: > > http://www.rootsweb.ancestry.com/~englin/sayings.htm > > So, don't be AS Daft as a boiled owl. Share with us. Schedule a wife > sale for next month. What, we don't do those anymore? OK. > > Lou (list admin.) > > ------------------------------- > To unsubscribe from the list, please send an email to > [email protected] with the word 'unsubscribe' without the > quotes in the subject and the body of the message > > > > ------------------------------- > To unsubscribe from the list, please send an email to > [email protected] with the word 'unsubscribe' without the > quotes in the subject and the body of the message > > > > > ------------------------------- > To unsubscribe from the list, please send an email to > [email protected] with the word 'unsubscribe' without the > quotes in the subject and the body of the message >

Most Yorkshire folk ate the Yorkshire puds with gravy as a starter, then after that the main dinner of roast beef and veg. We had a Yorkshire pudding tray similar to a modern muffin one but I think deeper and heavier. The old type are now no longer available unless passed down in the family. I'm now looking forward to todays dinner with Yorkshires, my wife is a great cook! Just to open a Lincs theme, were Lincs folk called ''Yellow Bellies''? Peter Newcastle upon Tyne ======================================== Message Received: Jul 19 2015, 05:34 AM From: "Linda Sokalofsky via" To: [email protected] Cc: Subject: Re: [LIN] Admin. note:  What's cooking I have totally enjoyed reading this sharing of British customs...i.e. Roast Beef & Yorkshire Pudding we call it in Canada. My mum whose Dad, Edward Plowright from Wrangle, was born in Victoria B.C. She married my Dad, James Vesey who immigrated as a baby with his Ipswich family and, I grew up with roast beef and Yorkshire pudding served as the Sunday dinner meal. This conversation makes me wonder which side of the family pushed this custom so that our family, as I remember it, enjoyed the meal as a weekly tradition. Mum, as far back as I can recall always made individual servings in a muffin tin as I do. Kids love these and eat them like a dinner roll while adults pour gravy into the hollow inside them...another good excuse to have more gravy, I say. The bottom of each of the muffin tins was sprayed with oil and then drippings from the roast were poured in to cover the bottom of each portion. The pan was placed in a hot oven until it smoked. Then the pudding batter that had been beaten to death until it was filled with as much air as possible was poured into each cup 2/3 full and the pan was placed back into the oven for a half an hour until each puffed up and was baked enough so that when taken out of the oven they were crisp on the outside and would hold their shape. None ever went to waste. I would eat them cold. I'm afraid I have let the tradition go the past few years...not that the cooking is too much work but the smoke of the oven setting off the house fire alarms, fires in the oven and the cleanup of the grease splattered oven after throws a bucket of cold water on my good intentions... and I say, how about we go out for dinner. Linda BC Canada -----Original Message----- From: [email protected] [mailto:[email protected]] On Behalf Of lr_mills via Sent: July-17-15 2:36 PM To: [email protected] Subject: [LIN] Admin. note: What's cooking Hi, Missing Lincs, I hope you will be having a traditional English Sunday supper some time soon. It always takes my brain back in time to have the roast beef and Yorkshire Pudding. Although I understand that in Yorkshire they call it Belgian Pudding. Geordies always have to "do their own thing". My wife does not like Yorkshire Pudding, but she cooks it for me anyway. An act of love, I assume. Although she hated the way my mother over-cooked every beef dish. I have overcome my preference for over-cooked beef, so we've both changed. But Sunday dinners were a place to talk about family. Remember cousin Gertie who got injured when she was eleven when that horse kicked her in Bourne? Auntie Grace, who was at your wedding in Burwell? Don't you wish you could ask some of those questions today? Find an older relative and ask about her family. Did grandpa enlist with any of his kin for the Great War? And remember this page for food terms and items from the past: http://www.rootsweb.ancestry.com/~englin/foods.htm And if that brings back memories, shed a tear reading: http://www.rootsweb.ancestry.com/~englin/sayings.htm So, don't be AS Daft as a boiled owl. Share with us. Schedule a wife sale for next month. What, we don't do those anymore? OK. Lou (list admin.) ------------------------------- To unsubscribe from the list, please send an email to [email protected] with the word 'unsubscribe' without the quotes in the subject and the body of the message ------------------------------- To unsubscribe from the list, please send an email to [email protected] with the word 'unsubscribe' without the quotes in the subject and the body of the message

Anyone serve Yorkshire pudding with blackberry vinegar as a topping? On Sun, Jul 19, 2015 at 9:42 AM, Barry Wilson via <[email protected] > wrote: > Hi Peter, I am a Lincolnshire lad born and breed, but I was always taught > that there were 3 divisions of Lincolnshire, these are, the Lincolnshire > yellow bellies, which I feel sure came from the tunics of the Lincolnshire > Regiment in the very old days, and was mainly from the City and surrounding > districts, then there was the Poachers who were mainly from the south of > the county/ the wash, of which I am proud to be one of those, and sorry but > the last one just escapes me at the moment, but I will remember, and then > send it on, unless someone beats me to it,hopefully. Bazza > > On 19 July 2015 at 10:37, Peter Atkinson via <[email protected]> > wrote: > > > Most Yorkshire folk ate the Yorkshire puds with gravy as a starter, then > > after that the main dinner of roast beef and veg. > > We had a Yorkshire pudding tray similar to a modern muffin one but I > think > > deeper and heavier. The old type are now no longer available unless > passed > > down in the family. > > > > I'm now looking forward to todays dinner with Yorkshires, my wife is a > > great cook! > > > > Just to open a Lincs theme, were Lincs folk called ''Yellow Bellies''? > > > > Peter > > Newcastle upon Tyne > > > > > > ======================================== > > Message Received: Jul 19 2015, 05:34 AM > > From: "Linda Sokalofsky via" > > To: [email protected] > > Cc: > > Subject: Re: [LIN] Admin. note: What's cooking > > > > I have totally enjoyed reading this sharing of British customs...i.e. > Roast > > Beef & Yorkshire Pudding we call it in Canada. My mum whose Dad, Edward > > Plowright from Wrangle, was born in Victoria B.C. She married my Dad, > James > > Vesey who immigrated as a baby with his Ipswich family and, I grew up > with > > roast beef and Yorkshire pudding served as the Sunday dinner meal. This > > conversation makes me wonder which side of the family pushed this custom > so > > that our family, as I remember it, enjoyed the meal as a weekly > tradition. > > Mum, as far back as I can recall always made individual servings in a > > muffin > > tin as I do. Kids love these and eat them like a dinner roll while adults > > pour gravy into the hollow inside them...another good excuse to have more > > gravy, I say. > > The bottom of each of the muffin tins was sprayed with oil and then > > drippings from the roast were poured in to cover the bottom of each > > portion. > > The pan was placed in a hot oven until it smoked. Then the pudding batter > > that had been beaten to death until it was filled with as much air as > > possible was poured into each cup 2/3 full and the pan was placed back > into > > the oven for a half an hour until each puffed up and was baked enough so > > that when taken out of the oven they were crisp on the outside and would > > hold their shape. None ever went to waste. I would eat them cold. > > I'm afraid I have let the tradition go the past few years...not that the > > cooking is too much work but the smoke of the oven setting off the house > > fire alarms, fires in the oven and the cleanup of the grease splattered > > oven > > after throws a bucket of cold water on my good intentions... and I say, > how > > about we go out for dinner. > > Linda > > BC > > Canada > > > > -----Original Message----- > > From: [email protected] > > [mailto:[email protected]] On Behalf Of lr_mills via > > Sent: July-17-15 2:36 PM > > To: [email protected] > > Subject: [LIN] Admin. note: What's cooking > > > > Hi, Missing Lincs, > > > > I hope you will be having a traditional English Sunday supper some time > > soon. It always takes my brain back in time to have the roast beef and > > Yorkshire Pudding. Although I understand that in Yorkshire they call it > > Belgian Pudding. Geordies always have to "do their own thing". My wife > > does not like Yorkshire Pudding, but she cooks it for me anyway. An act > of > > love, I assume. Although she hated the way my mother over-cooked every > beef > > dish. I have overcome my preference for over-cooked beef, so we've both > > changed. > > > > But Sunday dinners were a place to talk about family. Remember cousin > > Gertie who got injured when she was eleven when that horse kicked her in > > Bourne? Auntie Grace, who was at your wedding in Burwell? Don't you wish > > you could ask some of those questions today? Find an older relative and > ask > > about her family. Did grandpa enlist with any of his kin for the Great > War? > > > > And remember this page for food terms and items from the past: > > > > http://www.rootsweb.ancestry.com/~englin/foods.htm > > > > And if that brings back memories, shed a tear reading: > > > > http://www.rootsweb.ancestry.com/~englin/sayings.htm > > > > So, don't be AS Daft as a boiled owl. Share with us. Schedule a wife > > sale for next month. What, we don't do those anymore? OK. > > > > Lou (list admin.) > > > > ------------------------------- > > To unsubscribe from the list, please send an email to > > [email protected] with the word 'unsubscribe' without > the > > quotes in the subject and the body of the message > > > > > > > > ------------------------------- > > To unsubscribe from the list, please send an email to > > [email protected] with the word 'unsubscribe' without > the > > quotes in the subject and the body of the message > > > > > > > > > > ------------------------------- > > To unsubscribe from the list, please send an email to > > [email protected] with the word 'unsubscribe' without > the > > quotes in the subject and the body of the message > > > > ------------------------------- > To unsubscribe from the list, please send an email to > [email protected] with the word 'unsubscribe' without the > quotes in the subject and the body of the message >

We used to have delicious home made raspberry vinegar with our Yorkshire (when there was any left over after the main course of roast beef). Here, my children liked a dollop of home made raspberry jam. And adding to the beef debate, I will not eat "overcooked" meat (and thus will never order roast beef if out for Sunday lunch when in England as it is always much too well done) and I had tasty medium rare lamb chops for supper last night. And tonight I may have either moose or caribou steak (rare) when I go over to my daughter's for supper. Elizabeth Pugh Whitehorse, Canada

Oh, and I can't eat rare meat of any kind, couldn't face it! Has to be properly cooked for me. I know it's supposed to be parasite free but I must have done too much microbiology. Couldn't come at the taste, anyway, must be awful! Jan

Can't say I like Yorkshire pud either but I cook it for Hubby who does. My first effort as a new bride had one huge bubble in it, about 4" diameter! Can't claim to be from a large family; only one since father didn't come back from WWII. Also my ancestors only managed 6-8 children. Jan in Australia > Date: Sat, 18 Jul 2015 09:21:27 +0100 > To: [email protected]; [email protected] > Subject: Re: [LIN] Admin. note: What's cooking > From: [email protected] > > First family dinner with future husbands family. Typical roast beef, veg and Yorkshire pudding. Very embarrassed, I left my Yorkshire pud. Later asked why I said mine had several dead flies in it. It turned out they were currants, a usual recipe in their house. > > Barbara. > > Sent from my iPad > > > On 18 Jul 2015, at 07:10, pamela.baillie1 via <[email protected]> wrote: > > > > > > This Lincolnshire lass always had her yorkshires with her main dinner. My dad always wanted it with every meat, can't beat a good toad in the hole (with Lincolnshire sausages of course)Any leftovers eaten with treacle, that didn't happen very often! > > Like apple pies at the harvest suppers, no two look the same but all taste good. > > > > > > Sent from Samsung tablet > > > > > > -------- Original message -------- > > From: Joan Van Daalen via <[email protected]> > > Date: 18/07/2015 01:39 (GMT+00:00) > > To: 'Dorothy Wainwright' <[email protected]>, [email protected] > > Subject: Re: [LIN] Admin. note: What's cooking > > > > I understood that the purpose of Yorkshire pudding was to take the edge off > > appetites so that less meat would be needed. Also, the pan of batter was > > put into the oven under the meat, so that the beef juices would drip onto > > and flavour the pudding, which was eaten before the joint. This is how it > > was done in Lincolnshire. I can taste it now. > > > > Joan > > > > -----Original Message----- > > From: [email protected] > > [mailto:[email protected]] On Behalf Of Dorothy Wainwright > > via > > Sent: July 17, 2015 6:38 PM > > To: 'Margaret Taylor'; [email protected] > > Subject: Re: [LIN] Admin. note: What's cooking > > > > We always said my father was "as Yorkshire as pudding" > > He said "them as eats the most pudding gets the most meat". > > > > -----Original Message----- > > From: [email protected] > > [mailto:[email protected]] On Behalf Of Margaret Taylor via > > Sent: 17 July 2015 22:55 > > To: lr_mills; [email protected] > > Subject: Re: [LIN] Admin. note: What's cooking > > > > I'm a Yorkshire lass and have never heard of the phrase "Belgian Pudding"! > > It has always been known to us as Yorkshire Pud!! > > > > Margaret Taylor ( Port Perry.Ont. Can > > > > ----- Original Message ----- > > From: "lr_mills via" <[email protected]> > > To: <[email protected]> > > Sent: Friday, July 17, 2015 5:35 PM > > Subject: [LIN] Admin. note: What's cooking > > > > > >> Hi, Missing Lincs, > >> I hope you will be having a traditional English Sunday supper some time > > > >> soon. It always takes my brain back in time to have the roast beef and > >> Yorkshire Pudding. Although I understand that in Yorkshire they call it > >> Belgian Pudding. Geordies always have to "do their own thing". My wife > >> does not like Yorkshire Pudding, but she cooks it for me anyway. An act > >> of love, I assume. Although she hated the way my mother over-cooked every > > > >> beef dish. I have overcome my preference for over-cooked beef, so we've > >> both changed. > >> > >> But Sunday dinners were a place to talk about family. Remember cousin > >> Gertie who got injured when she was eleven when that horse kicked her in > >> Bourne? Auntie Grace, who was at your wedding in Burwell? Don't you wish > > > >> you could ask some of those questions today? Find an older relative and > >> ask about her family. Did grandpa enlist with any of his kin for the > >> Great War? > >> Lou (list admin.) > > > > > > ------------------------------- > > To unsubscribe from the list, please send an email to > > [email protected] with the word 'unsubscribe' without the > > quotes in the subject and the body of the message > > > > ------------------------------- > > To unsubscribe from the list, please send an email to > > [email protected] with the word 'unsubscribe' without the > > quotes in the subject and the body of the message > > > > > > ------------------------------- > > To unsubscribe from the list, please send an email to [email protected] with the word 'unsubscribe' without the quotes in the subject and the body of the message > > > > ------------------------------- > > To unsubscribe from the list, please send an email to [email protected] with the word 'unsubscribe' without the quotes in the subject and the body of the message > > > ------------------------------- > To unsubscribe from the list, please send an email to [email protected] with the word 'unsubscribe' without the quotes in the subject and the body of the message