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Yorkshire Post Pudding The recipe for this was found on a handwritten piece of paper in a second-hand copy of "Household Cookery Recipes" by M.A. Rotheram published in 1908. The paper has the heading "Mrs Thos. C. Martin, Wool Hosiery and Fancy Depot" of Atherstone. Whether the recipe originated with her or with the person whose name appears on the fly-leaf - Jessie P Jackson March 1910 - we will never know! Sufficient to say that this pudding has been keeping Yorkshire people happy for nearly 100 years! |
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Ingredients 6oz/175g flour, 4 oz/125g treacle, 2oz/62g dripping or suet (suet is best), 1/2 teaspoonful bicarbonate of soda, dissolved in warm milk, 3 table spoonsful (or a little more) of milk, pinch of salt, and a little nutmeg. Method Mix the ingredients and put into a greased basin, cover with greased paper and steam for two hours. Comment The recipe continues "I made one yesterday, using 4oz flour, and 1oz mutton dripping, one good table spoonsful treacle - it was beautifully light, served one today as well steamed up again - I made sauce to it-" So one satisfied customer at least in the early years of the 20th century. How many in the 21st? Page Updated: 22nd December 2000 |