Yorkshire Pudding
The British Version of a Popover
To American ears, Yorkshire pudding sounds like it ought to be a delectable dessert…but it’s not. Actually, it’s more like a popover. A recipe was first published in 1747 in The Art of Cookery Made Plain and Simple by Hannah Glasse, distinguishing the Yorkshire pudding as lighter and crispier than in other parts of the country. Puddings were originally a meat-based food, like sausage, but over time it came to mean a bread dish or dessert.
On Sundays, after church, many Brits enjoy a Sunday roast, either at home or at the local pub. This meal usually is composed of roasted meat, mashed potatoes and gravy, and of course Yorkshire pudding.
If you’d like to try your hand at making some, HERE’S A GREAT RECIPE.
And after you’ve stuffed your face full of this yumminess, I suggest you put your feet up and read a good book…and have I got a good book for you.
Thinking he’s found the cure for his family’s fatal hereditary disease, a baronet rushes home to share the victory with his mother, only to find she is near death and his cure is a failure—which increases the need for an immediate remedy; but when he tries to continue his research, he's met with scorn and vicious rumors that he is a vampire, ugly gossip that the town librarian tries to dispel…and in the process she discovers not only does he have a deadly secret, but he’s stolen her heart.
Sound good? You can get your copy of Man of Shadow and Mist at Amazon or any bookseller of your choice.
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