On pancakes we like to have lemon and sugar. If I'm going to use syrup, it must be Tale & Lyle's golden syrup which I have on porridge. Regarding maple syrup, not keen, have tried it but find the flavour overpowering. That is what a traditional Yorkshire looks like here in England.Īnd yes, pie in England can be sweet or savoury. ![]() If you recall the film of 84 Charing Cross Road, Helene Hanff (as played by Anne Bancroft) bakes a Yorkshire pudding and brings it triumphantly to the table for her guests. My mother used to make a large Yorkshire in a fairly deep rectangular tin, but today they are more often baked in deep patty tins, so diners have one or two each, rather than a slice of what looks crisp-on-the-outside-soft-in-the-middle pudding. I shall have to 'look her up' as they say, on the 'net. You've spoken of her often, but I still don't know who she was (or is.) Obviously, a cookery writer, but perhaps more than 'just' a cookery writer. Here in England we're having the wettest June on record, with flooding in parts of the north of England. Not left a comment for a while, Nan, but your temperatures make me squirm! Mind you, we could do with some sunshire. Incidentally, Still Cove is the name of Gladys' house on Cape Cod. I've offered this before on the blog, but there are always new readers who may not have read it, and would like to join. If you are interested in joining the Friends of Gladys Taber and getting a great newsletter four times a year filled with everything Gladys, you may email: Excellent, delicious, quick, easy, perfect! Tom ate three, I ate two, and Sadie ate one. ![]() We didn't have a 'two-tined fork' so were going to use the point of a sharp knife, but when the oven was opened, the popovers looked beautiful so out they came right then. Sifted in the flour mixed with salt, and stirred well with a fork. My notes: I whisked the eggs, added the milk, whisked some more. After 30 minutes, you may take a look, and prick the popovers lightly with a two-tined fork. Do not open the oven door, no matter how nervous you get. Turn oven on at 450º and bake 30 minutes.ĭo not preheat the oven in this instance. I so love how Gladys' voice comes through in this recipe.īlend all ingredients well with a whisk or fork, but never mind if there are a few lumps! Fill greased custard cups 3/4 full and set them on a cookie sheet. Gladys' are the same recipe, minus the melted butter, but the preparation is very easy and takes a very short time, so I thought why not try them and see how they measure up. Hers worked the best of all we've ever tried. She doesn't write postings anymore but you may still read older ones. ![]() A few years ago I posted a recipe from Tara of the Books and Cooks blog. Popovers are a wonderfully mysterious concoction. When I read this years ago, I copied out several recipes, the popovers among them, but I've never made them. This morning I was reading my Friends of Gladys Taber June newsletter when I came upon Gladys' popover recipe.
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