Subject: Yorkshire Pudding
From: <Saved by Windows Internet Explorer 7>
Date: Mon, 12 Jan 2009 09:21:27 -0200

Yorkshire Pudding

A.K.A. "Serious Supper"

--------------- Forwarded Message ---------------

From: Robert & Mary Tyree, 71151,2020

To: Camilla V. Burns, 75210,1203

Date: Mon, May 20, 1996, 23:07

RE: Yorkshire Pudding

Dear Camilla,

Is Yorkshire pudding a carefully guarded family secret, or are

you willing to share it with the world? If the latter, please

set down in writing how it's done. With an endorsement like the

one below, it's got to come from you.

Robert

--------------- Forwarded Message ---------------

From: "John E. Burns", INTERNET:[email-masked]

To: 75210,1203

71544,2113

71151,2020

Date: Sun, May 19, 1996, 23:26

RE: Re: Yorkshire Pudding

At 22:18 19/05/96 EDT, Robert & Mary Tyree wrote:

>Does anyone have "Serious Supper" (AKA Yorkshire pudding)?

Robert:

If it ain't Camilla's, it ain't serious Yorkshire.

She inherited those genes.

Uncle John

--------------- Forwarded Message ---------------

From: Camilla V. Burns, 75210,1203

To: Robert & Mary Tyree, 71151,2020

Date: Thu, May 23, 1996, 21:32

RE: Yorkshire Pudding

Dear Robert,

Yorkshire Pudding is not a secret and I am happy to share it

with you. I have been out of town, hence the slow response.

1 cup of milk

1 cup of flour

2 eggs

3/4 tsp salt

Mix the above well and let them come to room temperature.

Cut some suet in small pieces and spread it on the bottom of a pan

(I usually use an 8 1/2 x 11). Render them in a hot oven (400 degrees)

until they are very hot. Pour the above on the hot suet and bake

around 30 minutes. It is finished when the pudding is a nice brown.

The secret is HEAT - render the suet and use immediately. The pudding

at room temperature helps preserve the heat. Good luck!!

You will soon develop your own amount for certain pans. You may use a

recipe and a half for larger pans - experiment.

Camilla

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