Ken's Blue Blog
Musings on "the bleedin' obvious"; views on the meaning of life, or anything else that takes my fancy.

Saturday, June 19, 2004

Yorkshire Pudding

Yorkshire pudding should be cooked under the joint, in a roasting tray. This way it will absorb the juices and flavours of the meat, and remain flat like a pancake.

Yorkshire puddings that are cooked in individual moulds, separately from the meat, puff up and are bland and tasteless.

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