DECADES back, Yorkshire puddings, that integral part of a Sunday roast dinner, were made at home from scratch.
The mix was poured into red hot pudding tins, popped in the oven, and everyone sat down to a first course of Yorkshires and gravy.
This tradition dated from times when families didn’t have much money so that men would fill up on puddings and not need so much meat from the joint.
Some time ago, readers became involved in a debate about why many people no longer make Yorkshire puddings but buy them in packets from supermarkets.
Obviously, it is easier that way. Besides, perhaps the younger generation haven’t learned how to make them at their mother’s knee?
The technique used to be passed down in a family during Sunday lunchtimes when blokes went to the pub, women stayed at home to cook, and children ran around with their noses in the air like Bisto kids delighting in the kitchen smells, while Two Way Family Favourites was on the wireless.
Can you imagine today’s young ladies putting up with this?
“I’m off to the pub for a few pints, love, while you get the dinner ready. Stick the puddings in for three o’clock. And I’ll need a bit of a sleep after.”
“You hold your horses sunshine. We’ll boil the potatoes before we got out, put a chicken in on a low light and stick a packet of Yorkshire’s in when we get back. And it will be me having a bit of a sleep after.”
And so it came to pass that home-made Yorkshire puddings began to fade into folklore.
I bumped into old friend Christine the other day and she said that one reason some people seriously gave for not making their own puddings anymore, was that they could never get their ovens hot enough after the change to North Sea Gas. And that was 40 years ago.
“One elderly lady told me she could always tell when the tide went out,” Christine said. “She said that was when her gas pressure went down.”
Not good for Yorkshire puddings, the tide going out.