Byline: Denis Kilcommons
But times change and many people these days use ready-made puddings. They are convenient, after all. Take from freezer, stick in oven for five minutes and they're done. But they are not the same. And neither, says Christine, are ones you make yourself.Everybody remembers grandmas and mums making the pudding mix on Sunday lunchtimes."If it isn't the gas, is it the fat? I have tried chip-shop fat, beef fat, lard, oil and many more variations, so I guess it must be the gas. Please help!" Has anybody else noticed a difference? Or are we looking at the past through rose tinted taste buds with a false memory of just how good Yorkshire puddings used to be? And can anyone supply a proper recipe that produces puds like mother used to make?CAPTION(S):MY old colleague Christine Battye from Newsome wonders if Yorkshire puddings are the same today as they were in the past.The children would hang around the house like Bisto Kids, the kitchen steaming with glorious smells, and the menfolk would be at the pub which always closed at 2pm. Timing was everything and blokes knew they had to be back for the Yorkshires, which were always served first in working class homes, because you could fill up on them and not expect so much meat from the roast."I have even tried shop bought puds, restaurant ones and still haven't found the taste like my mum made."Although I eat Yorkshire puds I find that the taste is not the same as the old days," she says. "I have tried all kinds of recipes and taken people's advice about how to achieve the best results. But it doesn't work.* TASTE TEST: How did you make Yorkshire puddings in those Bisto Kids days?
* TASTE TEST: How did you make Yorkshire puddings in those Bisto Kids days?
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