Don’t you find on occasion, that nostalgia brings a sense of sadness with it?
I wish I could go back in time and be a better granddaughter. All the times I could have learned from Mama and Bumps, but did not for reasons I guess only a ten-year old would understand. I wish I could ask Mama how come her cakes were always super light and soft and mine come out dense more often than not. I wish I could ask Mama why my Yorkshire puddings do not always rise gloriously like hers did (mine sometimes resemble a discus and could actually be used as such too).
I wish I could ask Bumps to tell me more of his stories from his war days – like when he was stationed in Kenya and what it was like listening to enemy code! I would ask him to teach me some more naughty rhymes as we rambled down the country lane aiming for the fresh cow pats. And I would prick my finger so that we could look at my blood under the microscope instead if shrieking and running away like a ninny!
Yesterday would have been my Dads 71st birthday. He has been gone four years now. So I guess this is the source of my melancholy mood today. My Dad was a great hulk of a man. His favorite things to eat were egg and chips and Mama’s Yorkshire pudding drowned with her famous brown onion gravy! To be honest Dad loved most food, as do I – like father like daughter. Mama would watch him relish his dinner the same way I watch my son relish his dinner. Nothing can give you as deep a pleasure as watching someone really and truly enjoy the fruits of your labour.
A short blog today as I plan to be in the kitchen practicing the YP in honour of my Dad and I will get it right… a mountain of golden crispy batter, light and delicious!
Happy birthday Daddy, I miss you.
What you need:
- A piping hot oven – as hot as it can go
- 125 grams plain flour
- a pinch of salt
- 2 eggs
- 200 ml full fat milk and 100 ml water
- 50 grams lard or dripping – don’t use butter as it will burn
How to make:
- Beat the eggs, milk and water and pour into the flour and salt mixture.
- Mix until a smooth batter is formed – and leave to stand for 20 mins.
- Use the heaviest metal oven dish you have, put in the lard and place in the hot oven.
- Once the lard is “smoking”, whisk the batter up again to add air and pour into the pan (see why you can’t use glass…as it will shatter).
- Close the oven door quickly and don’t open until the pudding has risen and is golden – serve immediately.
I sometimes serve it with honey and cream as a dessert. YUM